Air Fryer Ngoh Hiang

🧂 Ingredients

• 1 tbsp sesame oil
• 2 tsp five-spice powder
• 1 tsp white pepper
• 4 tsp soy sauce
• 180 g fish paste
• 6 water chestnuts
• 250 g minced pork
• 2 tbsp corn starch (or corn flour in Asia)

  to add to meat
• 1 tbsp corn starch (or corn flour in Asia)

  to mix with water
• 2 tbsp Water
• 1 large piece dry bean skin

Instructions

• 1 Wash water chestnuts thoroughly to get rid of dirt and soil (if any). Peel off
  skin and chop into fine pieces.
• 2 Optional step: Pick up the minced pork like a ball and 'throw' the minced pork
  back into the bowl a couple of times. It gives the 'QQ' or chewy texture to the
  meat.
• 3 Mix pork, fish paste, minced water chestnuts with sesame oil, pepper, soy sauce
  and five-spice powder together.
• 4 Then add 2 tbsp corn flour and mix well together.
• 5 Lay the dry bean skin on a clean surface, use a damp paper towel to wipe off
  excess salt from the dry bean skin. Cut the dry bean skin into 15x18xm sheets.
  You can also cut it to the size you like.
• 6 Mix 1 tbsp corn flour with 2 tbsp water. This serves as the 'glue' to seal the
  pork rolls.
• 7 Place about 1 tbsp full of meat filling onto each dry bean skin. Fold in the
  sides and the bottom and start rolling into a spring roll shape. 'Seal' the
  sides with the corn flour mixture.
• 8 Preheat air fryer at 180 degree celsius for 3 minutes.
• 9 Place the ngoh hiang into the preheated air fryer leaving some space around each
  other. Brush some cooking oil onto the ngoh hiang.
• 10 Air fry at 180 degree celsius for 12 minutes or until golden brown. Flip the
  ngoh hiang halfway during air frying to make sure it's evenly cooked.
• 11 Chill in fridge in an airtight container. Airfry to heat up again at 150 degree
  celsius for 3-4 minutes and it's ready to serve.

Nutrition Info