ngoh hiang (five spice fritter)

ingredients

• 1 packet bean curd skin
• 500g minced pork belly (fatty)
• 500 g fresh shrimps, minced
• 400 g chestnuts (or jicama)
• 1 egg
• 6 garlic
• 6 shallots

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seasoning

• 1 tsp light soy sauce
• 1 tsp salt
• 2 tsp white pepper
• 50 g flour
• 1 tsp five spice powder

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step

1. mix all ingredients and seasoning together and marinate, >= 1 hr
2. place 3 tbsp filling in lower half of bean curd skin (soaked first)
3. roll it in and seal edges with egg yolk/washes (egg wash is mixture of egg, water, milk, cream and salt)
4. optional step: steam >= 10 min, cut into smaller pieces, coat with flour and proceed to deep fry
5. deep fry until ngoh hiang turns golden brown
6. drain excess oil and paper towel
7. serve