Deep-fried Ngoh Hiang

Deep-fried Ngoh Hiang


1 person made this

About this recipe: This is one of our favorite dishes! The ngoh hiang tastes really good with lots of crunchy water chestnuts! Yum!

pigcow Central Region, Singapore


  • 1kg prawn, chopped
  • 400g minced meat
  • 400g minced dace fillet
  • 270g water chestnut, chopped
  • 75g small onion, chopped
  • 10g spring onion
  • 1 tbsp light soy sauce
  • 1 tbsp sesame oil
  • ½ tbsp five spices powder
  • 1 egg white
  • 1 piece Ngoh Hiang skin (soybean skin)
  • Water
  • Strips of carrot
  • Sweet sauce


  1. Mix all ingredients in a bowl, except for the Ngoh Hiang skin, water, carrot and sweet sauce.
  2. Cut the Ngoh Hiang skin into a long strip about 10cm wide and 25cm long and lay it on a flat surface.
  3. Place the mixed ingredients onto the Ngoh Hiang skin. Form the mixed ingredients into a roll of about 20cm long, 2cm wide and 1cm high. Roll mixed ingredients into the Ngoh Hiang skin and seal the sides and top with a small amount of water to help it to stick.
  4. Steam the Ngoh Hiang strips for 2-3 minutes.
  5. Remove the Ngoh Hiang strips and cut it into a few pieces.
  6. Deep-fry the Ngoh Hiang pieces and serve with strips of carrot and sweet sauce.

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