Ngoh Hiang

 Ingredients

500g minced pork (front thigh or pork belly)

500g prawn (use small mini like 'Sua Lor' aka Sand Prawn)

300g water chestnut (cut into big chunks about 1cm cubes)

1 big red onion
10 cloves of garlic
1 egg
1.5 tbsp plain flour
1/2 or 3/4 carrot
3/4 stalk chinese celery or coriander leaves（芹菜或芫荽）
1 stalk spring onion

Seasoning
1/2 to 3/4 teaspoon salt

3/4 teaspoon pepper

Wrapping & Frying

Tofu skin (thin)

Water for wrapping

Optional: Rice + Corn flour for deep frying (ratio 2:1)

Method
1. Chop chestnuts into 1cm cubes.
2. Chop carrot, onion, garlic, chinese parsley and spring onion finely.
3. Remove prawns' shells and veins. If use bigger prawns cut into 1cm size.
4. Add in egg, plain flour , salt and pepper. Mix well.
5. Leave it to marinate for 30 mins or longer.
6. Wipe tofu skin (saltish) with a damp cloth and cut to your desire size before wrapping.
5. Wrap mixed ingredients with Tofu skin and seal it with water.
6. Place them on baking paper and steam for 15min.
7. Remove and cool cooked Ngoh Hiang over kitchen tissue to dry the steamed Ngoh Hiang. Can pack and store extra in freezer for future consumption.
8. Cut the steamed Ngor Hiang into bite size. Coat it with rice & corn flour and fry till brown or just pan fry and cut to serve.