炸五香卷

Fried ngo hiang is another festive dish where pple always eat during CNY. Sometimes i reali wonder how come as they can be easily purchase all yr round. Its easy to prepare and after eating den i realise that i forgot to add chopped carrots to the mixture, but lucky i added water chestnuts which are able to bring out the sweetness to enhance the flavour of ngo hiang.

Ingredients;
Beancurd sheets
Oil for frying

Fillings;
1 portion fish paste
2 portion minced pork
8 medium prawns, diced
5 water chestnut, roughly chopped

1 stalk corriandar, chopped
Light soy sauce

Salt, msg

Sesame oil

Pepper, ground corriandar

Cornflour

Method;

-Mix all ingredients for fillings together, set aside in fridge for at least an hour.

-Place beancurd sheet in lukewarm water, squeeze out excess water and clean dry with a kitchen towel.

-Place fillings onto beancurd sheet, roll up.

-Shallow fry over medium heat till golden brown and fillings cooked.

-Sliced and serve with sweet sauce and chili sauce.

-Enjoy!