Guide To Make Teochew Ngoh Hiang Recipe Easy Easy

Posted on

Craving a taste of Southeast Asia? Look no further than Teochew Ngoh Hiang, a delightful medley of minced pork, vegetables, and seafood wrapped in a crispy beancurd skin. This popular street food snack from Teochew cuisine is not only flavorful but also surprisingly easy to make at home.

This recipe will guide you through the process of creating delicious Ngoh Hiang, complete with a breakdown of ingredients, step-by-step instructions, and nutritional information.

Teochew Ngoh Hiang - KitchenTigress
Teochew Ngoh Hiang – KitchenTigress


For the Filling:

  • 500g ground pork
  • 200g fresh prawns (shelled and chopped)
  • 100g water chestnuts (peeled and chopped)
  • 50g spring onions (chopped)
  • 2 cloves garlic (minced)
  • 1 tbsp chopped shallots
  • 1 tbsp Shaoxing wine (or dry sherry)
  • 1 tsp soy sauce
  • 1/2 tsp white pepper
  • 1/4 tsp five-spice powder
  • Salt to taste
  • For the Wrappers:
  • 200g dried beancurd sheets (soaked in warm water for 30 minutes)
  • For Frying:
  • Vegetable oil for deep frying

  • Instructions:

    1. Prepare the Filling: In a large bowl, combine ground pork, chopped prawns, water chestnuts, spring onions, garlic, shallots, Shaoxing wine, soy sauce, white pepper, five-spice powder, and salt. Mix well until everything is evenly incorporated.

    2. Assemble the Ngoh Hiang: Pat the soaked beancurd sheets dry. Lay a sheet flat on a chopping board and place a spoonful of the filling in the center. Fold the sides of the beancurd sheet over the filling to form a triangular pocket. Repeat with the remaining filling and beancurd sheets.

    3. Heat the Oil: Pour enough vegetable oil into a wok or deep fryer to reach a depth of about 2 inches. Heat the oil over medium-high heat until it reaches around 350°F (175°C).

    4. Fry the Ngoh Hiang: Carefully drop the assembled Ngoh Hiang into the hot oil and fry for 3-4 minutes per side, or until golden brown and crispy. Remove from the oil and drain on paper towels to absorb excess oil.

    5. Serve: Enjoy your delicious Ngoh Hiang hot with your favorite dipping sauce, such as sweet chili sauce, plum sauce, or a simple soy sauce and vinegar mixture.

    Nutrition Facts (per serving):

    Calories: Approximately 250 (depending on frying time)

  • Fat: 15g
  • Protein: 20g
  • Carbohydrates: 10g
  • Sodium: 400mg (depending on soy sauce usage)

  • Please note: This is a general estimate and the actual nutritional content may vary depending on the ingredients used and the cooking method.


    Teochew Ngoh Hiang is a perfect example of how simple ingredients can come together to create an explosion of flavor. With its crispy exterior and flavorful filling, this dish is sure to become a favorite. So, gather your ingredients, follow these easy steps, and enjoy a taste of Southeast Asia in the comfort of your own home!

    Frequently Asked Questions (FAQs):

    1. Can I substitute ground pork with another type of meat?

    Absolutely! You can use ground chicken, turkey, or even a combination of these meats for a lighter version.

    2. What if I don’t have Shaoxing wine?

    No worries! You can substitute Shaoxing wine with dry sherry or simply omit it altogether.

    3. How can I tell if the oil is hot enough for frying?

    Drop a small piece of bread into the oil. If it sizzles and floats to the surface immediately, the oil is hot enough.

    4. Can I bake Ngoh Hiang instead of frying?

    Yes, you can! Preheat your oven to 400°F (200°C) and bake the Ngoh Hiang for 20-25 minutes, or until golden brown and crispy.

    5. What are some other dipping sauce options?

    You can experiment with different dipping sauces depending on your preference. Some popular options include sweet and sour sauce, hoisin sauce, or even a simple combination of lime juice and fish sauce.