Deep-fried Ngoh Hiang

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


    Central Region, Singapore
    1 person made this


    • 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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