Sunday, June 17, 2012
-Ngoh hiang skin (washed thoroughly to remove saltiness)
-Prawn (cleaned, shelled and chopped up)
-Water chestnuts (peeled and diced)
-Fried shallots (better than using raw onion. These are more fragrant and do not lend the cooked ngoh hiang an overpowering smell of onions)
Since the ngoh hiang skin is already salted, there is no real need to season the meat except for some sesame oil and five-spice powder
Fold into ngoh hiang skin and steam for 15 minutes. These can then be cooled and stored in the fridge. Shallow fry till golden brown before serving.