Ngohiong

Ingredients for Ngohiong

• Rice paper or lumpia wrappers
• 1/2 kg ubod, cut into small strips
• 1/4 cup singkamas (jicama), cut into small strips
• 1/2 kg minced pork
• 1/4 kg minced prawns
• 4 stalks spring onions, chopped
• 3 tbsp five-spice powder
• 4 cloves garlic, minced
• 1 onion, minced
• Salt
• Freshly ground black pepper
• Soy sauce
• Oil
• 2 cups cornstarch
• 1 tsp white pepper
• 1 1/2 cups 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

How to cook Ngohiong

1. 1.Sauté garlic and onion in a little oil. Add pork and cook until browned, then add prawns, spring onions, ubod, and singkamas.
2. 2.Season filling with 3 tablespoons five-spice, salt, soy sauce, and black pepper. Drain in a colander, reserving liquid, and cool.
3. 3.Mix 2 cups cornstarch, white pepper, and 1 1/2 cups water into a shallow batter. Wrap cooled filling in rehydrated rice paper or lumpia wrappers.
4. 4.Dip rolls in batter and deep-fry at 180°C for 3–4 minutes until golden. Drain on a wire rack.
5. 5.Combine reserved liquid, 1/3 cup water, 1 teaspoon cornstarch, soy sauce, brown sugar, five-spice, and salt; simmer 2 minutes until thick.
6. 6.Stir in egg white to form fine strands, remove from heat, and serve sauce with Ngohiong.