Ngoh Hiang

• 3/4 pound ground pork
• 3 1/2 ounces prawn clean and cut to small pieces
• 1/2 onion chopped
• 5 water chestnut mashed and chopped
• 2 stalks coriander leaves and spring onion, cut finely
• 2 tablespoons egg white lightly beaten
• 1/2 tablespoon oyster sauce
• 1 tablespoon light soy sauce
• 1 teaspoon salt
• 1 teaspoon chinese five spice powder
• 1 dash white pepper
• 2 tablespoons cornstarch /tapioca flour
• 1 tablespoon water
• 4 pieces beancurd skin, unsalted

1. Mix all ingredients in a mixing bowl except beancurd skin, mix thoroughly till thick paste, set aside to marinate for 1 hour (I marinated the ingredients overnight)
2. Using a damp cloth to wipe the beancurd skin on both sides, spoon meat mixture onto each beancurd skin and wrap lightly, seal the end with some cornstarch that mixed with water.
3. Deep fry in hot oil over medium heat till golden brown and serve immediately.

ground pork, prawn clean, onion, water, stalks coriander, egg white lightly, oyster sauce, soy sauce, salt, chinese five spice, white pepper, cornstarch, water, beancurd skin

Taken from www.yummly.com/recipe/Ngoh-Hiang-1664149 (may not work)