Yam & Pork Fritter (Ngor Hiang)™

English

Serves 10

Ingredients
Yam – 400 grams
Minced pork – 1 kg
Water chestnut – 10 each
Red onion (de-skin, minced) – 5 each

Sauces
Light sauce – 8 table spoons
Dark sauce – 3 table spoons
Sesame oil – 5 table spoons
Pepper – Desired
Tapioca flour – Desired

Skin
Ngor Hiang Skin – 8 pieces

Steps

1. De-skin Yam, cut into smaller pieces before steaming for 15 minutes, set aside;
2. De-skin Water Chestnut, cut into small pieces, set aside;
3. Mix all Ingredients in a big bowl with all Sauces, set aside;
4. Cut Ngor Hiang Skin into 30cm X 35 cm size;
5. Put sufficient meat mixtures onto each piece of skin and roll into spring-roll shape;
6. Steam Ngor Hiang for 15 minutes, put aside to cool before putting into fridge overnight;
7. Heat wok, big fire, add, deep fry Ngor Hiang before cutting into bite sizes;
8. Best goes with sweet sauce;