Tired of the usual style of shaping ngoh hiang ? How about these MoonLight Ngoh Hiang 月光五香 for a change ? Shaped in rounds with a “moon” in the centre by using salted egg yolk or cut out carrots. Similar to that of the Moonlight Hor Fun we have in zhi chay stall, doesn’t these ngoh hiang comes off as a striking resemblance to that ?
Though more effort is required than the normal ngoh hiang but the unique way of showcasing our traditional prawn and meat roll is bound to impress your guests !
The skin is full of crisp after deep frying and initially we thought that the salted egg yolk will make the meat roll saltier, but surprisingly it wasn’t at all.
In fact, now on second look, I prefer the outlook of the cut out carrots more than the salted egg yolk ! I always liked home made ngoh hiang because we have the option of adding plenty of crunchy water chestnuts whereas the one we had outside, often tasted too floury than anything, like those frozen and commercially made from factory kinda. And I often had to use some kind of dipping sauce such as the sweet dark sauce to “camouflage” the floury taste. But for these moonlight ngoh hiang, they are just good enough to be consume on its own.
Here’s the recipe to share ! Enjoy moon-lighting your ngoh hiang !
Moonlight Ngoh Hiang (Prawn & Meat Roll) 月光五香
- 350 g fresh minced meat
- 250 g prawn meat diced
- 200 g water chestnuts peeled and diced
- few stalks of Chinese Celery stems diced
- 1 bean curd sheet
- 3 salted egg yolks cut into quarters
- some cut out carrots using cookie cutter shapes
- 2 tbsp cornflour mixed with a little water
- oil for deep frying
For the Seasoning
- 3/4 tbsp light soy sauce
- 3/4 tsp chicken seasoning powder
- 1 tsp sugar
- 3/4 tsp sesame oil
- 1/2 tsp pepper
- 1 tsp shaoxing wine
- 3/4 tsp garlic powder
- 30 g cornflour
- Place the minced meat, prawn, water chestnuts, chinese celery stems and seasoning into a deep mixing bowl. Beat consistently with hand till sticky. Set aside.
- Cut bean curd sheet into 9x9cm squares. Wipe with damn cloth to remove the excess salt.
- Place some filling in the center of the bean curd squares. Center a piece of salted egg yolk or cut out carrot in the middle of the filling. Cover with another piece of the bean curd square, press it lightly and seal it with a little cornflour mixture. Scissor into round shapes.
- Arrange the round shaped ngoh hiang on a greased steaming plate and steam for 10 minutes or until cooked. Remove and leave to cool.
- Heat some oil in a wok and deep fry them till golden brown and crisp. Transfer to a plate, garnish as desired and serve hot.