Ngoh Hiang (Deep Fried / Air Fried)

Ingredient:

500gm minced meat (with fatty meat) 半肥瘦 they call half fatty half lean I guess 5 water chestnuts minced roughly 2 tbsp minced garlic 5 shallots minced 6 tiger prawns minced roughly Half carrots minced finely 

Mixed all together with 1 tbsp light soy sauce and 3 dash of pepper, 1 tbsp sesame oil , a little bit of salt , 1 tsp corn starch , 1 tsp chicken stock powder optional Marinate for at lease 30 mins to 1 hour


1 big piece beancurd skin

1 tbsp tapioca starch and a bit water mixed well Cooking oil (for Air fried)

Method:

1) Cut the beancurd skin into desire size 2) wipe with a damp cloth 3) take the marinated meat and place in the middle of the skin and fold the side and roll add the tapioca starch mixture

4) steam for 5 mins and chilled
5) Deep fried till golden brown or Air fried spray cooking on the Ngoh hiang and set to 175 degree and 20 mins