Ngohiong is a deep-fried battered rice-paper roll filled with jicama, ubod, minced pork, minced shrimps, garlic and onions seasoned with five spice powder
- rice paper or lumpia wrapper
- 1/2 kg ubod, sliced in small strips
- 1/4 cup singkamas (jicama) sliced in small strips
- 1/2 kilo minced pork
- 1/4 kg minced prawns
- 4 stalks spring onions, chopped
- 3 tbsp five-spice powder
- 4 cloves garlic, minced
- 1 onion, minced
- freshly ground black pepper
- soy sauce
- 2 cups cornstarch
- 1 tsp white pepper
- 1 1/2 cup water
- 1/3 cup water
- 1 tsp cornstarch
- 2 tbsp soy sauce
- 2 tbsp brown sugar
- 1/4 tsp five-spice powder
- 1 egg white, lightly beaten
- In a wok sauté add a small amount of oil then sauté garlic and onions.
- Add the pork then cook until brown in colour.
- Add the minced prawns, spring onions, ubod (coconut palm heart) and singkamas (jicama), season with five spice powder, salt, soy sauce and black pepper. Mix well to combine then turn heat off, place mixture in a colander to drain excess liquid and let it cool. Reserve the liquid.
- While waiting for the mixture to cool, prepare your batter my mixing them all together in a shallow dish.
- Once mixture is cool to handle wrap them into rehydrated rice paper or lumpia wrappers. Dip each wrapped mixture into the batter then deep fry in a 180C preheated deep fryer until golden brown in colour, this will take around 3-4 minutes.
- Place deep fried Ngohiong in a wire rack to drain excess oil.
- In a small saucepan mix all ingredients (except the egg whites) together with the reserved liquid.
- Gently simmer for 2 minutes or until sauce is thick.
- Gently pour egg whites while mixing making fine white strands, remove from heat then serve with Ngohiong