五香 Ngoh Hiang

Ingredients:
*1.5kg pork (五花肉)
*375g fish meat
*250g water chestnut
*6 medium-sized mushroom
*300g prawns
*4 tbsp corn flour
*12 pcs cream cracker
*3 tbsp light soya sauce
*2 tbsp sesame oil
*1 tsp five spice powder
*pepper – to taste
*few stalks of spring onion & chinese parsley
*1 pcs beancurd sheet

Methods:
01. Peel and chop water chestnut into small cubes.
02. Soak mushroom in hotwater for 20 mins. Remove the stalk. Cut the mushroom into small cubes.
03. Devine the prawns and chop the prawns into very small pieces.
04. Pound the cream cracker until powder form.
05. Cut spring onion and chinese parsley into small pieces.
06. Add all ingredients evenly and mixture ready to be rolled onto beancurd sheet. Amount of meat depends on your own preference.
07. Steam the rolled ngoh hiang for 10-15 mins. Cooled before frying, and ready to be served.

Note:
Steamed ngoh hiang can be stored in freezer for 1 month before consumption.

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