Ngoh Hiang | Kikiam | Low Carb | No Cornstarch

A meat roll dish originally from Fujian that is widely adopted in Southeast Asian countries such as the Philippines with Hokkien and Teochew influences. I've made this recipe to be enjoyed by people who are looking for carb alternatives. It's delicious and still has the bouncy feel when you bite into it without using cornstarch or flour.
Ingredients:
500g ground pork
250g deshelled prawns
3 cloves garlic, finely minced
3 stalks spring onion, finely minced
1 tsp salt
1/2 tsp black ground pepper
1 tbsp five spice
1 tbsp shaoxing wine
1 tbsp sesame oil
1 tbsp soy sauce
1 large egg
1 egg white (for sealing)
1 packet of dried bean curd skin
Steps:
1. Into the minced meat, mix together the salt, black pepper, five spice, shaoshing wine, sesame oil, soy sauce and whole egg. Mix until it becomes stringy or sticky. See the video at 0:45
2. Slice finely 1/3 of the prawns (almost into a paste) while the remaining 2/3 will be chopped coarsely. Mix into the meat mixture.
3. Add the chopped garlic and spring onions. Marinate for at least 30 mins or overnight.
4. Cut the dried bean curd skin into squares and roll the meat mixture. Seal the seam with egg white. I usually leave the two ends open because it becomes crispy when friend and that's my favorite part.
5. Fry with medium flame. Serve with chili oil dipping sauce. Enjoy!
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‪@AuntieAnneYT‬
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[@Noeleer]

Let my wife make and cook that one

[@AuntieAnneYT]

The bean curd skin might be too salty. You can wipe with damp cloth before rolling it. Enjoy!