Ngo Hiang

Ingredient

Beancurd Skin - all wiped with slightly damp clean cloth

Dice up the following:

500 gm pork

300 gm prawns

2 red onions

6-7 water chestnuts

2 stalks of spring onions

Seasoning

1 egg

2 tbsp soya sauce

Dash of pepper and salt

2 tbsp of plain flour

2 tsp of corn flour

Method

1. Mix all diced ingredients with Seasoning and leave for 1 hour

2. Roll into beadcurd skin

3. Deep fry until golden brown