Cherry & Dennis Helper Habitat

Singapore Ngoh Hiang Five-Spice Rolls

新加坡五香腐皮肉卷 Ngoh Hiang

Singapore Ngoh Hiang Five-Spice Rolls — finished dish

Total time: 75 min
Difficulty: Medium
Servings: 4 servings

Recipe overview

Pork and shrimp are mixed into a tacky five-spice filling, rolled in bean-curd sheets, steamed to set and fried crisp for sliceable Singapore Ngoh Hiang.

01

Ingredients

Main ingredients

400 g minced pork
200 g shrimp
6 pieces fresh bean-curd sheets

Main seasoning

2 tsp five-spice powder
1 tbsp light soy sauce
1 tsp sesame oil
1 tsp sugar
1/2 tsp white pepper
2 tbsp cornflour
1 tsp oil for test-frying
700 ml deep-frying oil

Singapore Ngoh Hiang Five-Spice Rolls — ingredients

02

Tools

knife
mixing bowl
skillet
steamer
deep pot
thermometer

Singapore Ngoh Hiang Five-Spice Rolls — tools

03

Steps

Singapore Ngoh Hiang Five-Spice Rolls — Dry and chop shrimp, leaving a few small pieces for texture

Step 1

Dry and chop shrimp, leaving a few small pieces for texture

Dry and chop shrimp, leaving a few small pieces for texture.

Singapore Ngoh Hiang Five-Spice Rolls — Combine pork, shrimp, five-spice, soy, sesame oil, sugar, pepper and cornflour

Step 2

Combine pork, shrimp, five-spice, soy, sesame oil, sugar, pepper and cornflour

Combine pork, shrimp, five-spice, soy, sesame oil, sugar, pepper and cornflour.

Singapore Ngoh Hiang Five-Spice Rolls — Stir in one direction until tacky enough to cling to a spoon

Step 3

Stir in one direction until tacky enough to cling to a spoon

Stir in one direction until tacky enough to cling to a spoon.

Singapore Ngoh Hiang Five-Spice Rolls — Use one teaspoon test oil to fry a teaspoon filling fully, then taste

Step 4

Use one teaspoon test oil to fry a teaspoon filling fully, then taste

Use one teaspoon test oil to fry a teaspoon filling fully, then taste.

Singapore Ngoh Hiang Five-Spice Rolls — Wipe bean-curd sheets with a damp cloth, trim hard edges and cut rectangles

Step 5

Wipe bean-curd sheets with a damp cloth, trim hard edges and cut rectangles

Wipe bean-curd sheets with a damp cloth, trim hard edges and cut rectangles.

Singapore Ngoh Hiang Five-Spice Rolls — Shape filling in an even log near the lower edge, leaving side margins

Step 6

Shape filling in an even log near the lower edge, leaving side margins

Shape filling in an even log near the lower edge, leaving side margins.

Singapore Ngoh Hiang Five-Spice Rolls — Fold sides inward and roll tightly into an even cylinder

Step 7

Fold sides inward and roll tightly into an even cylinder

Fold sides inward and roll tightly into an even cylinder.

Singapore Ngoh Hiang Five-Spice Rolls — Steam seam-side down fifteen to eighteen minutes to at least 75°C

Step 8

Steam seam-side down fifteen to eighteen minutes to at least 75°C

Steam seam-side down fifteen to eighteen minutes to at least 75°C.

Singapore Ngoh Hiang Five-Spice Rolls — Cool completely on a rack and blot away surface moisture

Step 9

Cool completely on a rack and blot away surface moisture

Cool completely on a rack and blot away surface moisture.

Singapore Ngoh Hiang Five-Spice Rolls — Heat 700 ml frying oil to 175°C and lower rolls in batches

Step 10

Heat 700 ml frying oil to 175°C and lower rolls in batches

Heat 700 ml frying oil to 175°C and lower rolls in batches.

Singapore Ngoh Hiang Five-Spice Rolls — Fry until crisp, recheck the centre is at least 75°C, then drain

Step 11

Fry until crisp, recheck the centre is at least 75°C, then drain

Fry until crisp, recheck the centre is at least 75°C, then drain.

Singapore Ngoh Hiang Five-Spice Rolls — Rest five minutes, then slice diagonally to reveal intact filling

Step 12

Rest five minutes, then slice diagonally to reveal intact filling

Rest five minutes, then slice diagonally to reveal intact filling.

Common mistakes

Untacky filling crumbles, wet rolls spit in oil, and centres below 75°C are unsafe.

Tips

Steam to set, cool fully, then fry for a cooked centre and thin crisp skin.