Ngoh Hiang Nyonya style

Ingredients 

- 300g minced meat

- 50g lard

- 8 XL prawns 

- 3 water chestnut (chopped) 

- 2 tbsp minced garlic 

Seasoning 

- dash pepper

- 1 tbsp Chinese rice wine

- 1 tsp light soy sauce

- 1 tsp sesame oil

- 1 tsp fish sauce

- 2 tbsp corn starch

Skin

- bean curd skin

- Caul lining (猪网油） free from the butcher 

Methods 

1) mixed minced meat and lard together 

2) cut prawns into cube do not minced to give more texture 

3) mixed in the water chestnut and garlic together with the seasoning into the meat mixture 

4) refrigerate for 2 hours

5) line the bean skin add the meat mixture roll and fold like spring roll

6) steam for 20mins and cooled 

7) line the ngoh Hiang with caul lining

8) deep fried till crispy, cut and served