Learn how to make this popular hokkien/hakka ngoh hiang using ground meat seasoned with five-spice powder along with veggies are wrapped in dried bean curd sheets and wrapeed into a sausage-shape and then steamed and deep-fried.
300 gram Shrimp peeled, deveined, and finely chopped
200 gram Water chestnuts finely chopped
200 gram Shallots minced
1 Small carrot grated
2 Stalks green onion finely chopped
3 Salted duck egg yolks steamed and mashed
55 gram 1 large egg about with a shell
1 tablespoon Corn starch
30 gram 1 egg white about , lightly beaten
2 tablespoon Chinese five spice powder
1 tablespoon Sugar
1 teaspoon Salt or more to taste
1 tablespoon Fish sauce optional, but adds a nice flavor
0.25 teaspoon Ground white pepper
Oil enough for deep frying
Nutrition value
197
calories per serving
11 g Fat18 g Protein6 g Carbs2 g FiberOther
Current Totals
11 g Fat
18 g Protein
6 g Carbs
2 g Fiber
MacroNutrients
Carbs
6 g
Protein
18 g
Fiber
2 g
Fats
Fat
11 g
Vitamins & Minerals
Calcium
55 mg
Iron
3 mg
Vitamin A
441 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
2 mg
Vitamin B6
0 mg
Vitamin B9
45 mcg
Vitamin B12
1 mcg
Vitamin C
9 mg
Vitamin E
1 mg
Copper
1 mcg
Magnesium
49 mg
Manganese
0 mg
Phosphorus
201 mg
Selenium
40 mcg
Zinc
2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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