Learn to make these deliciously healthy Air Fried Seaweed Chips and snack on it throughout this Chinese New Year without having to worry about the calories!
Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 10 mins Cook : 5 mins Ready in : 15 mins Serves : 1 tub
INGREDIENTS:
- Dried Bean Curd Skin cut into 6 sheets of 18×18cm (As Needed)
- 1tbsp Egg White
- Bread Crumbs or Biscuit Crumbs (As Needed)
- Cooking Oil (As Needed)
- 1tbsp Corn Flour
- 150g Minced Pork
- 150g Prawns, shelled, deveined and minced
- 1/2 Onion, peeled and chopped
- 4 Water Chestnuts, peeled and chopped
- 100g Cabbage, shredded
- 1/2 Carrot, shredded
- 1tsp Light Soy Sauce
- 3 drops Dark Soy Sauce
- 1 tbsp Oyster Sauce
- 1/2 tsp Ground White Pepper
- 1/4 tsp Five-spice Powder
- 1/8 tsp Salt
- 1/2 tsp Sugar
DIRECTIONS:
- In a large bowl, combine ngoh hiang ingredients and mix well.
- Add seasoning and mix well.
- Spoon the mixture onto a sheet of bean curd skin. Fold in the two sides and roll up tightly. Repeat until mixture is used up.
- Place in steamer and steam for 10mins.
- Remove from steamer and coat ngoh hiang with egg white and bread OR biscuit crumbs.
- Heat the oil in a pan over medium heat and deep fry ngoh hiang until golden brown.
- Remove from heat and drain oil before transferring ngoh hiang to a plate lined with absorbent paper towels. Set aside to cool.
- When cool enough to handle, divide the 6 rolls of ngoh hiang into serving portions and serve with chilli sauce and sweet sauce.