Five Spice Pork and Prawn Roll(Ngoh Hiang) – 五香肉卷

Ngoh Hiang is a famous Hokkien dish. Most families would probably have their own version or recipe that has been past down from one generation to the next. It is also a common dish being served during Chinese New Year. This meat roll is made with slightly fatty minced pork mixed together with prawn and finally seasoned and spiced with the 5 spice powder. The result is a sweet and savoury blend of flavours that explode in the mouth. The goodness of this dish is simply aromatic and irresistible.


  • 500g minced meat (pork shoulder)
  • 375g prawn (coarsely chopped)
  • 80g grated carrots
  • 50g chopped spring onion
  • 50g minced shallots
  • 100g diced turnip (you may also used chestnut)

Seasoning and Binder

  • 1 egg
  • 1 tbs 5 spice powder
  • 1.5 tbs soy sauce
  • 2 tbs oyster sauce
  • 2 tsp sugar
  • 2 tbs potato starch
  • 1 tbs sesame oil


  • 1 pack of bean curd skin cut into 8″x5″ in size (wiped with damp cloth to remove the salt on it)
  • 1 egg white to seal the edges


  • Put all the ingredients in a large bowl, followed by the seasoning and binder. Mix until all are well combined, and the mixture becomes sticky. As my quantity was double of the original recipe, I used my mixer with a paddle attachment to mix with the lowest speed.
  • Lay one sheet of bean curd skin (8″x5″) on the board, scoop 3 tbs full of the mixture, gently shape it into a roll. Seal the edges with egg white.
  • Do the same for the rest of the mixture
  • Lightly grease a steamer tray, and steam for about 10 minutes or until the skin turns translucent and the roll becomes firm.
  • To serve, prepare a hot wok drizzled with enough oil to submerge the pork roll. Do not overcrowd the wok. Fry 3 rolls at a time. Fry on medium high heat until the skin becomes crispy. Leave to cool on paper towels before slicing
  • Serve with your favourite sauce. It can be sweet Thai chili sauce or thick dark sweet soy sauce.


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