Mum’s Ngoh Hiang Recipe


  1. 700g Pork, minced
  2. 200g Prawns, minced into small pieces.
  3. 6 Water chestnuts, diced into small pieces
  4. 3 Shallots, minced
  5. 1/4 tsp Pepper
  6. 4 tbsps Plain flour
  7. 2 tsps Light soya sauce
  8. 1 packet Beancurd


  1. Mix all ingredients together. Stir well.
  2. Add light soya sauce and taste if can. 
  3. Clean the beancurd skin with a piece of clean damp cloth to remove the salt on it. Else it will be very salty.
  4. Use a spoon and drop the meat mixture unto the skin.
  5. Roll it once and cut off the ends.
  6. Put some cornstarch at the end of the roll so that the skin will stick together when steamed.
  7. Lay on a steamer and steam for about 15 mins. Do not overcook as we will still need to deep fry it when required.
  8. Those that you want to keep, store in freezer. 
  9. Those that you want to eat, deep fry and serve.