Ingredients
- 500 g Pork mince
- 200 g Prawn (peeled and chopped)
- ½ Onion (chopped)
- ½ Carrot (chopped)
- 1 Egg
- 1 tsp Five spice powder
- 1 tbsp Lee Kum Kee Panda Brand Oyster Sauce
- 1 tbsp Lee Kum Kee Premium Soy Sauce
- ½ tsp Salt
- 1 Salted beancurd sheet
- 2 tbsp Corn-starch
Method
- Put all pork mince, prawn, onion, carrot, egg, five spice powder, Lee Kum Kee Panda Brand Oyster Sauce, Lee Kum Kee Premium Soy Sauce and salt into a mixing bowl.
- Mix ingredients well. Allow to marinate in the refrigerator for at least an hour (optional).
- Prepare corn-starch slurry by mixing corn-starch and water evenly. Set aside.
- Cut salted beancurd sheets into size of 25 x 20cm. For smaller rolls, cut them into 15 x 15 cm squares. Wipe off any excess salt with a wet kitchen towel and set aside.
- Spoon some marinated filling onto a beancurd sheet. Lightly brush the ends of each roll with some corn-starch to allow it to wrap easily.
- Heat oil over medium heat in a pan. Fry the Ngoh Hiang Bak Kien for 5 to 8 minutes or until golden brown. Let them cool, then cut into smaller pieces to serve.
Product used in recipe
- Lee Kum Kee - Panda Oyster Sauce
