Crispy Chicken and Prawns Roll aka Ngoi Hiang

ngoi hiang
Ngoi Hiang 1.jpg
ngoi hiang 3
Ngoi Hiang 4.jpg
Ngoi Hiang 5.jpg

Makes about 12 rolls

Beancurd sheet, large size, 2 sheets

400 g Minced chicken thigh meat
300 g Whole shrimp, cut into small pieces
4 pieces dried scallops – soaked in water till soft and shredded
2 tbsp crab meat
1 stalk spring onions – cut finely
1 eggs – beaten lightly
1 tbsp ginger juice
1 tsp minced garlic
10 pieces fresh water chestnut – chopped finely
1/2 carrot – minced coarsely

Seasoning for filling:
Salt to taste
1 tsp chicken powder
1 tsp mushroom granules
1 tsp white pepper
1/2 tsp five spice powder
1/2 tsp sugar
1 tsp corn flour

1 egg – beaten

1. Prepare filling. Place filling ingredients with 1 whole egg and seasonings in large bowl.  Mix well and adjust taste to you preference. Set aside for 30 minutes in the fridge.
2. Prepare beancurd sheet for rolling.  Wipe both sides of beancurd sheets with wet cloth to remove excess salt.  Fold and cut into smaller pieces. (about  8″ x 8 “)
3. Prepare to wrap. Brushed 4 corners of beancurd sheets with beaten eggs and place around 4 tbsp filling on each prepared beancurd sheet.  There is options to leave the 2 ends of roll open or seal with filling.
4. Steam the rolls over high heat for 10 mins.  Allow steamed rolls to cool to room temperature before proceed to next step.

5. Excess rolls can be stored in freezer at this stage.  To serve, frozen rolls to thaw thoroughly before deep fry in 2 manner:
(a) Cut each roll into small sections and deep fry till golden brown.
(b) Deep fry whole roll till golden brown, then cut each into smaller pieces.

Prawn Roll (Hae Zho)


Minced Ingredients
200 g prawn meat
100 g chicken breast meat
150 g cuttlefish paste
100 g frozen/fresh crab leg meat
8 pieces fresh water chestnut

Seasoning Ingredients
2 tbsp light soy sauce
1 tsp sesame oil
1 tsp white pepper
Salt to taste
1 tsp sugar
1 tbsp corn flour
1 tsp abalone sauce
1 egg – lighty beaten
2 stalks spring onion – chopped

1 piece bean curd sheet (wiped with a damp cloth and cut 8″ x 5 “)
1 piece banana leaf

1 tbsp corn flour (mixed with 2 tbsp water)

1) Add minced ingredients into a mixing bowl, knead by hand and mix well to combine the ingredients together, add spring onion and seasoning ingredients. Mix well and cover with cling wrap, rest in fridge for 2 hours.
2) Place about 1 tbsp mixture on bean curd sheet, brush the sides with corn water and roll up. Do the same to the rest of the sheet till mixtures are used up.
3) Place the banana leaf on a steaming tray, arrange the prawn roll on it and steam over rapidly boiling water for 15 minutes or cooked through. Off heat and set aside to cool.
4) When ready to eat, deep fry till crisp and golden brown, drained and serve hot.