Stuffed Egg Tofu Ngoh Hiang 鸡蛋豆腐五香

Stuffed Egg Tofu Ngoh Hiang 1-1

Here’s another way to innovate your Ngoh Hiang during CNY ! Now making these reminds me of a colleague who loves nothing but eggs. Every time we have a company lunch or something, she will have nothing but all kinds of eggs ! Well, this will certainly appeal to those who loves eggs and since it’s the CNY festive, what’s better than not to give the usual Ngoh Hiang a different twist. 

Stuffed Egg Tofu Ngoh Hiang 1-4

To add on to the eggy part, I used egg tofu in the Ngoh Hiang filling too ! And I excluded minced meat this time and incorporate only all the minced seafood with my “agar-agar” marinade. Coz eggs tend to absorb oil when deep fried, hence the exclusion of meat helps to reduce its oiliness.

I am surprised the end result is quite good, or should I say superb ?! Hahaha, okok I know I am being exaggerating again. But it’s really not bad and I am sure it’s a good attempt especially if you have kids to serve. The traditional meat rolls might just be a tad too boring or unappealing to the kiddos. So this Stuffed Egg Tofu Ngoh Hiang should be just nice to get their attention. 

Stuffed Egg Tofu Ngoh Hiang 1-3

It’s simple to beef up too. Remove the egg yolks from some hard boiled eggs, mix the egg yolks with the Ngoh Hiang filling, stuffed the filling into the egg and deep fried the eggs with shells on ! Remove the shells only after the deep frying to prevent the eggs from turning dark or getting burnt during the deep frying. 

Stuffed Egg Tofu Ngoh Hiang 1-4

Let alone the kids, I am sure the adults will love these Stuffed Egg Tofu Ngoh Hiang too ! ^-^

Grab all your fresh ingredients from PurelyFresh today to prepare this delectable dish !!

Enjoy !! 

Stuffed Egg Tofu Ngoh Hiang 鸡蛋豆腐五香
Prep time
Cook time
Total time
Recipe type: Side
Cuisine: Chinese
Serves: 4
  • 100g fish paste
  • 4 pcs large prawns, minced
  • 1 stick egg tofu
  • 5-6 stalks scallions, diced
  • 15g carrots, diced
  • 10 hard boiled eggs
  • some cooking oil, for deep frying

For the Ngoh Hiang Marinade:
  • ½ tsp light soy sauce
  • ½ tbsp shaoxing wine
  • ¼ tsp sesame oil
  • 1 tsp corn flour
  • 1 tsp sugar
  • ½ tsp onion powder
  • ¼ tsp garlic powder
  • dash of pepper
  1. Mix the fish paste, minced prawns, egg tofu, scallions and carrots with all the marinade ingredients and set aside in the fridge for at least 2 hours.
  2. Prepare some hard boiled eggs by cooking the eggs in boiling water for around 20 minutes.
  3. Cut the eggs into half (with the shells on). Remove the egg yolks and mix into the Ngoh Hiang filling from Step 1.
  4. Stuff the filling into the hard boiled egg where the yolks have been removed. Deep fry the entire eggs with shells on in hot cooking oil till cooked and golden brown.
  5. Remove the eggs' shells and serve with some thai chilli sauce. (Optional: Blanch some cut out carrots and stick on the eggs with the chilli sauce as desired.)


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