Ngo Hiang (Bak Gne)

Ingredients:

• Belly pork 600 gms
• Prawns 120 gms
• Dried Prawns 30 gms
• Spring Onions 15 gms
• Five Spice Power 1/2 tsp
• Egg 1/2
• Plain Flour 2 tbls
• Salt 2 tsp
• Bean Sheet 1pc

Method:

• Remove the skin on the pork, partially freeze the whole piece of meat for easy slicing. Cut into very thin strips.
• Mince the prawns and chop up the dried prawns. Put all into a big pot.
• Add the chopped spring onions, five spice, salt, egg, and plain flour. Combine well and set aside.
• Cut bean sheet into 8 equals in length. Wipe with wet towel to remove excess salt. Put a small handful of the mixture on the sheet and roll up. Continue till all done.
• Heat up enough oil to deep dry. Cut into bite sizes before deep frying. Fry till golden brown.
• *May deep dry whole roll. Cut and serve with plum sauce (mui cheo).