Contributed by Christy Chua in The Slow Press Vol. 2

Ingredients

• 1kg PORK BELLY, minced
  500g PRAWNS, shelled, deveined and coarsely chopped 

• 500g WATER CHESTNUTS, peeled and chopped into cubes

• 1 EGG, beaten lightly

• 2 LARGE ONIONS, finely chopped

• 100g CORIANDER, finely chopped

• 2 large sheets of DRIED BEANCURD SKIN (each sheet can be cut into 12 pieces)

• For seasoning (adjusted to taste)

• 1/2 tsp SALT

• 1 tsp ALLSPICE POWDER

• 1 tsp WHITE PEPPER

• 4 tbsp CORN

Instructions

1. In a large bowl, mix the pork with egg and season according to taste.

2. Add prawns, onions, water chestnuts and coriander into the bowl and mix well with the pork till it becomes a uniform whole. Massage the pork generously to tenderise the meat with your hands. (This step can take up to 20 minutes.)

3. Leave the stuffing for half an hour to marinate before wrapping.

4. In the meantime, cut the large sheet of beancurd skin into smaller sheets (or skip this step and roll it continuously from the large sheet and snip off the skin between rolls.

5. To assemble, place the beancurd skin on a flat surface. Take 2 to 3 tablespoons of filling and roll it into a ball with your hands.

6. Lay the ball down towards the bottom edge of the beancurd skin and start spreading it across to form a cylindrical structure across the width of the sheet while leaving some space at the ends.

7. Wrap the beancurd skin tightly, rolling in the direction away from yourself.

8. Boil water in a steamer or wok and steam the Ngoh Hiang for 10 minutes, until the beancurd skin turns to pale yellow and is softened.

9. Take the rolls out of the steamer and leave to cool on a rack.

10. Heat oil in a deep pan or wok over medium heat and fry the Ngoh Hiang on each side until they are crispy and golden brown.

11. Lay the fried Ngoh Hiang on kitchen towels to drain away excess oil.

12. Slice and serve or eat them as a roll!