Why You’ll Love this Crispy Ngoh Hiang

If you’ve ever wanted a snack that’s bursting with flavor and crunch, you’ll absolutely love this crispy Ngoh Hiang!

It’s so delicious! The golden, crunchy exterior makes each bite satisfying. Plus, the tasty filling is packed with juicy pork and fresh veggies.

The best part? It’s really fun to make! Get ready to impress your friends and family with this amazing treat!

What Ingredients are in Crispy Ngoh Hiang?

When it comes to crafting crispy Ngoh Hiang, the ingredients are the true heroes of the dish. This scrumptious snack lovingly combines flavors and textures that play well together, making it a delightful treat that almost feels like a hug for your taste buds.

To whip up this culinary delight, gather the following goodies. Before you know it, you’ll have a mouthwatering dish that everyone will be clamoring for.

Ingredients for Crispy Ngoh Hiang:

• 3/4 pound ground pork
• 3 1/2 ounces prawn, cleaned and cut into small pieces
• 1/2 onion, chopped
• 5 water chestnuts, mashed and chopped
• 2 stalks coriander leaves, finely chopped
• 2 stalks spring onion, finely chopped
• 2 tablespoons egg white, lightly beaten
• 1/2 tablespoon oyster sauce
• 1 tablespoon light soy sauce
• 1 teaspoon salt
• 1 teaspoon Chinese five spice powder
• 1 dash white pepper
• 2 tablespoons cornstarch or tapioca flour
• 1 tablespoon water
• 4 pieces unsalted beancurd skin

Now, let’s chat about these ingredients, shall we? Ground pork is the foundation, providing richness and flavor, while the prawn adds a lovely seafood twist that dances on your palate.

Don’t underestimate the importance of those water chestnuts—they bring a delightful crunch that keeps things interesting. And oh, that hint of Chinese five spice? It adds a warm aroma that wraps around the whole dish like a cozy blanket.

When you’re mixing everything, consider marinating the mixture for longer if you have time; it can lend an extra depth of flavor that makes this dish even more irresistible. Trust me, even if you haven’t been in the kitchen recently, these ingredients will make you feel like a culinary wizard before you know it.

Happy cooking!

How to Make this Crispy Ngoh Hiang

Let’s immerse ourselves in making a delicious batch of crispy Ngoh Hiang, a delightfully crispy dish that’s bound to impress anyone lucky enough to taste it.

Start with some quality ingredients, as they’ll make all the difference. You’ll need 3/4 pound of ground pork and 3 1/2 ounces of prawns, which should be cleaned and chopped into small pieces. Toss in half a chopped onion, five mashed and chopped water chestnuts, and a few stalks of finely chopped coriander leaves and spring onion. There’s something magical about the combination of flavors that whisks you away to a bustling market street.

Combine these in a big mixing bowl and treat the mixture with a splash of excitement.

Now, here comes the fun part—seasoning! Add in 2 tablespoons of lightly beaten egg white, 1/2 tablespoon of oyster sauce, 1 tablespoon of light soy sauce, a teaspoon of salt, 1 teaspoon of Chinese five spice powder, and a dash of white pepper. Sprinkle in 2 tablespoons of cornstarch or tapioca flour for that stand-out crispy texture, and a tablespoon of water to bind everything together.

Mix thoroughly. Don’t shy away from getting in there with your hands—it’s like giving your mixture a cozy hug. For an even smoother blend of ingredients, you can use a premium immersion blender to achieve the perfect consistency.

Once you’ve created a thick paste, let the flavors dance together by letting it marinate for at least an hour, but overnight is even better. Trust me, good things come to those who wait!

When it’s time to wrap things up, grab 4 pieces of unsalted beancurd skin and give them a gentle wipe with a damp cloth—it’s like a spa day for the skin, and they’ll be much easier to work with.

Spoon some of your marinated meat mixture onto each piece and wrap it up carefully, making sure to seal the ends with a little cornstarch mixed with water. It can be a bit tricky—like wrapping a present but with meat—and it doesn’t need to be perfect, just well-sealed.

Heat some oil in a deep fryer or a pot, and once it’s hot and ready, gently place your rolled Ngoh Hiang in. Fry them at medium heat until they turn golden brown. They’ll be like crunchy little pillows of happiness.

Serve them immediately, and get ready for compliments that might just go straight to your head. Who knew cooking could feel this good?

Crispy Ngoh Hiang Substitutions and Variations

Cooking can be fun, and experimenting with crispy Ngoh Hiang makes it even more exciting!

If you want a twist, try using ground chicken or turkey instead of pork. Adding chopped shiitake mushrooms gives fantastic flavor. You could even swap in some grated carrots for extra crunch.

Don’t forget to adjust the seasoning to keep it tasty! Enjoy your creative journey!

What to Serve with Crispy Ngoh Hiang

Serving crispy Ngoh Hiang is a delightful experience that can elevate your meal!

I love pairing it with sweet chili sauce for that extra kick. A side of steamed jasmine rice rounds things out beautifully!

Adding fresh cucumber slices adds crunch and freshness.

Don’t forget a hot soup to balance the flavors.

Trust me, it’s a match made in heaven!

Final Thoughts

Crispy Ngoh Hiang is more than just a tasty dish—it’s a fun way to impress your family and friends!

When you wrap that savory mix in beancurd skin and fry it to golden perfection, the crunch is unbeatable!

Trust me, once you make this, you’ll be the star of every gathering!

Enjoy every bite, and happy cooking!