40min 4 ppl
Vegan Ngoh Hiang
68 minutes
4 people
Hardover 60 min or 12+ steps
68 min · 8 steps
Hard: over 60 min or 12+ steps
220 kcalper person
Protein 11g
Carbs 18g
Fats 13g
About this dish
Beancurd skin rolls packed with a five-spice mushroom and tempeh filling, steamed then fried until crisp, served with a sweet soy dip.
Allergy Info
Gluten, Soya, Sesame
Diet Info
Vegan
Ingredients
Fresh Produce
- King oyster mushroomsfinely diced250 g
- Turnipspeeled and finely diced150 g
- Spring onionsfinely chopped3 whole
Plant Proteins
- Tempehgrated or finely crumbled200 g
Tins & Jars
- Water chestnutsdrained and finely diced80 g
Dried Goods
- Cornflourdivided, to bind3 tbsp
- Beancurd skin4 sheets
Spices & Seasonings
- Five-spice powder1 tsp
Oils & Condiments
- Light soy sauce1 tbsp
- Sesame Oil1 tsp
- Vegetable Oilfor deep-frying500 ml
- Dark soy saucesweetened, for dipping3 tbsp
Utensils
- Mixing bowl
- Steamer basket
- Wok
- Pastry brush or butter knife
Method
1
In a mixing bowl, combine the diced mushrooms, grated tempeh, turnip, water chestnuts and spring onions.
Approx. 6 minutes
2
Add the five-spice powder, light soy sauce, sesame oil and two tablespoons of the cornflour, then mix well until sticky and evenly combined.
Approx. 5 minutes
3
Lay a sheet of beancurd skin flat and spoon a line of filling along one edge.
Approx. 4 minutes
4
Brush the loose edge with a paste of the remaining cornflour and a little water, then roll the beancurd skin tightly around the filling into a firm cylinder, sealing well. Repeat with the remaining sheets and filling.
Approx. 14 minutes
5
Place the rolls on a steamer basket set over boiling water and steam for 15 minutes to set the filling.
Approx. 15 minutes
6
Heat the vegetable oil in a wok to 170°C.
Approx. 8 minutes
7
Deep-fry the steamed rolls in batches for four to five minutes, turning occasionally, until deep golden and crisp.
Approx. 10 minutes
8
Drain on kitchen paper, then slice into rounds and serve with the sweetened dark soy sauce for dipping.
Approx. 6 minutes
