Ever since I bought an air fryer,I started baking and cooking everything inside the air fryer.I bought an affordable Khind brand when I saw it on offer while doing shopping.
This time,I used it for making ngo hiang or meat rolls wrapped in beancurd skin with added 5 spice powder,hence the name ngo hiang in hokkien(5 flavours spice).It is usually deep fried in hot oil,but I air fried it this time and it saved up a lot of oil for this.
If you looking for deep fried version,go: Here
RECIPE NGO HIANG;
1 Packet beancurd sheet
600G Minced Pork
350g Prawns,roughly diced
10 waterchestnuts,finely diced
10 red onions,diced small
2 eggs,beaten
2 stalks spring onions
3 tbsps plain/corn flour
SEASONING;
3/4 tbsp 5-spice powder
1 tbsp light soya sauce
1 tbsps shaoxing wine
1/2 tbsp sesame oil
1 tsp salt
1 tsp sugar
1 tsp white pepper
1 packet beancurd sheet
Mix all things together with the seasonings.Leave in the fridge overnight.
Mix all things together with the seasonings.Leave in the fridge overnight.
METHOD:
1. Mix all the filling seasoning ingredients in a large bowl until thoroughly mixed. Set aside in the fridge at least one hour or overnight in the fridge.
2. Wipe both sides of the bean curd skin with slightly damp cloth; then cut to 4 pieces each sheet.
3. To wrap the Ngoh Hiang:
- Place the bean curd skin on tabletop.
- Place the filling in the lower half of the bean curd skin, leaving gap at the bottom and the sides.
- Fold the edge over the filling, fold in both sides and roll up to form a log.
- Seal the end with cold water.
4. Preheat the Air flyer to 180°C.
5. Brush the Ngoh Hiang rolls with cooking oil. Air fly for 5 minutes and flip the Ngo Hiang rolls and air fly for another 5 minutes.Check to see doneness.
6. Serve while still warm. Serve with hot rice and chilli sauce as condiment.
7. Any unfinished rolls can be kept in the freezer and re-heat when needed.
