Chinese Meats Roll ( Ngoh Hiang )

NGOH Hiang Recipe
Makes 35- 40 rolls
Ingredients:

Ingredients A
500g ground pork
250g shrimps (weight without shell), roughly diced
250g (10 pieces) water chestnuts *, finely diced
4-5 stalks scallion, finely chopped
1 egg
2 tbsp. soy sauce
2 tbsp. chinese cooking wine
2 tsp sesame oil
1 tsp five spice powder
1/2 tsp salt
1/2 tsp pepper
2 tbsp. cornstarch

Other ingredients
1 packet beancurd sheets
Cooking oil for deep-frying
Sweet soy sauce or chilli for dipping

(* Note: the traditional way to make this is to use water chestnuts. If you cannot find water chestnuts, replace with carrot )

Peel water chestnuts and dice finely. Cut shrimps and scallion into indicated sizes.

Place “Ingredients A” together in a large bowl and use a pair of chopsticks or large spoon to mix well.

Cut beancurd sheets into 5 x 5 inches squares. Place a heap of the mixed ingredients onto the skin and roll it up like a sausage. I left mine open-ended (for quicker cooking). When rolling, make sure the meat is nicely tucked in and compact.

Heat up a generous amount of vegetable oil in pan over medium-low heat for deep-frying. Deep-fry the rolls a few at a time. Do not over-crowd the pan. Starting with a lower heat will enable wrapper to crisp nicely and meat to cook evenly. When the rolls are almost done, turn up the heat to high – this will keep oil absorption to a minimum. Remove when done and drain the rolls on paper towels.