五香

可做20个

材料
腐竹皮1包
蛋白1个
清油2杯

馅料
猪肉碎400克
去皮马蹄6个，切细碎
鲜虾肉10个，切细碎
绍兴酒1/2大匙
生粉1（1/2）大匙
五香粉1（1/2）小匙
麻油1大匙
白胡椒粉2小匙
白糖1（1/2）小匙
蚝油1大匙
蛋黄1个

装饰料
青葱2棵
甜酱2大匙

做法
1.把馅料混拌均匀至柔滑。
2.把腐竹皮拍干后切成7X12厘米的小块。
3.用腐竹皮包裹1/2大匙的馅料，裹好后用蛋白涂在边缘上。
4.用力压紧边缘封口，冷藏1小时后用平底锅煎香至金黄即可。

Ngoh Hiang

make 20pcs

Ingredients
1pack beancurd skin
1 egg white
2 cups cooking oil

Filling
400g minced pork
6 peeled water chestnut, finely diced
10 prawn meat, finely diced
½tbsp shaoxing wine
1½tbsp cornflour
1½tsp five spice powder
1tbsp sesame oil
2tsp white pepper powder
1½tsp white sugar
1tbsp oyster sauce
1 egg yolk

Garnishing
2 stalks spring onion
2tbsp sweet sauce

Method
1. Mix Filling thoroughly to a smooth paste.
2. Pat dry beancurd skin and portion into 7cm x 12cm pieces.
3. Take 1/2tbsp of filling and wrap with a piece of beancurd skin. Roll up and spread egg whites over edges.
4. Press down on edges to seal completely. Chill for 1 hour before shallow frying in a skillet till golden brown.

text: 若昕 photo: Kin@Say Cheese Studios