Ngo hiang, better known as lobak or five-spice rolls, is a popular dish in Chinese cuisine. You can find these at your local hawker centres, in high-end Chinese restaurants, but the best ones are those made at home with love. High chances are you’ve grown up eating these with your family, and so, take a walk down memory lane and relive your good memories by recreating this ngo hiang recipe.
Meal: Side Dish, Snack Cuisine: Chinese
Preparation time: Cooking time: Total time: Yield: 4 servings
Ingredients
65g of crackers, crushed
500g of ground pork
300g of shrimp, deveined and finely chopped
300g of water chestnuts, finely chopped
200g of shallots, minced
1 carrot, grated
2 stalks of green onions, finely chopped
3 salted duck egg yolks, steamed and mashed
1 egg
1 tbsp of cornstarch
2 tbsp of Chinese five-spice powder
1 tbsp of sugar
1 tsp of salt
1 tbsp of fish sauce
¼ tsp of white pepper
50g of dried beancurd sheets, cut into 6x6-inch squares
1 egg white, lightly beaten
Oil (for deep frying)
Equipment
1 bowl
A steamer
1 pot
Paper towels
Directions
Combine crackers, ground pork, shrimp, water chestnuts, shallots, carrot, green onions, salted duck egg yolks, egg, and cornstarch in a bowl.
Add five-spice powder, sugar, salt, fish sauce, and white pepper. Mix until well combined.
Place a beancurd sheet on a flat surface and spread the filling on the bottom of the wrapper.
Fold the left and right edges inwards before rolling them upwards to form a log. With your fingers, dab egg white on the top to seal it. Repeat with the rest of the filling and sheets.
Prepare a steamer and grease the steaming dish.
Arrange the ngo hiang in the steamer and steam for 10 minutes on medium heat. Set aside to cool down.
In a pot over medium-low heat, add approximately 2 inches of oil.
Gently place the ngo hiang into the oil and cook for 2 minutes or until golden brown. Remove from the oil and set aside on paper towels to drain any excess oil. Repeat with the rest.
Serve immediately.
Healthier Alternative
Not a big fan of deep-fried food? Prepare this ngo hiang recipe with an air fryer instead. Bush the ngo hiang with a light layer of oil and place it in the basket to fry at 180°C for 15 minutes. Flip them in between to get a beautiful golden-brown crust on the outside.
Missing some ingredients?
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