Ngoh Hiong 五香

Ingredients:
350g Ground pork 碎猪肉
100g Prawn, clean and cut to small pieces 虾切粒
1/2 Onion, chopped 大葱切粒
5 Water chestnut, mashed and chopped 马蹄 切碎
2 stalks Coriander leaves and spring onion, cut finely 元西叶+葱

Seasoning
2 tbsp Egg white, lightly beaten 蛋白
1/2 tbsp Oyster sauce 耗油
1 tbsp Light soy sauce 酱油
1 tsp Salt 盐
1 tsp Chinese five spice powder 5香粉
a dash of white pepper 白胡椒粉
2 tbsp Cornstarch/tapioca flour 粟粉
1 tbsp water 水

4 pcs Beancurd skin (unsalted) 腐皮

Method:
1 Mix all ingredients in a mixing bowl except beancurd skin, mix thoroughly till thick paste, set aside to marinate for 1 hour (I marinated the ingredients overnight)。 将所有材料混合。放一小时后放进冰箱腌制一晚。
2 Using a damp cloth to wipe the beancurd skin on both sides, spoon meat mixture onto each beancurd skin and wrap lightly, seal the end with some cornstarch that mixed with water. 用湿布将腐皮四周抹湿一边软化，加入适量肉馅，卷包并用粟粉水在边缘涂上，然后粘上。
Deep fry in hot oil over medium heat till golden brown and serve immediately. 可以中火炸至金黄色即可上碟。