Hakka Ngoh Hiang

Serving: 4-6pax

[Ingredients]

• 30g dried shrimp

• 20g (1pc) dried flat fish

• 200g fish paste

• 500g minced meat

• 20g water chestnut - peeled and chopped

• Salt and pepper

• Beancurd sheet

[Steps]

1. Toast dried shrimps and flat fish till fragrant. Then, blend them together into powder.

2. Mix all the ingredients together.

3. Cut each beancurd sheet into 6pcs, about 14 x 24cm. Wipe them clean.

4. Add mixture onto beancurd sheet and roll it up.

5. Line a steaming plate with parchment paper. Place ngoh hiang on it and steam for 10mins. Allow to cool.

6. Cut ngoh hiang into pieces and shallow-fry till golden brown.

Adapted from themeatmen