Ngoh Hiang

In a mixing bowl, combine the minced pork, diced prawns, turnip, water chestnuts and spring onions.

Add the beaten egg, five-spice powder, light soy sauce, sesame oil and cornflour, then mix well until sticky and evenly combined.

Lay a sheet of beancurd skin flat and spoon a line of filling along one edge.

Roll the beancurd skin tightly around the filling into a firm cylinder, sealing the edge with a little water. Repeat with the remaining sheets and filling.

Place the rolls on a steamer basket set over boiling water and steam for 15 minutes to set the filling.

Heat the vegetable oil in a wok to 170°C.

Deep-fry the steamed rolls in batches for four to five minutes, turning occasionally, until deep golden and the pork reaches 71°C on a meat thermometer.

Drain on kitchen paper, then slice into rounds and serve with the sweetened dark soy sauce for dipping.