INGREDIENTS:
- Lumpia wrapper
- ½ kg pork, minced
- ¼ kg prawns, minced
- ½ kg ubod, sliced in small strips
- ¼ cup singkamas, sliced in small strips
- 4 stalks spring onions, chopped
- 3 tbsp five-spice powder
- 4 cloves garlic, minced
- 1 onion, minced
- Soy sauce
- Salt
- Freshly ground black pepper
- Cooking oil
For the Batter:
- 2 cups cornstarch
- 1 tsp white pepper
- 1 ½ cup water
For the Sauce:
- ⅓ cup water
- 1 tsp cornstarch
- 1 egg white, lightly beaten
- 2 tbsp soy sauce
- 2 tbsp brown sugar
- ¼ tsp five-spice powder
- Salt
HOW TO COOK:
- Pour and heat the cooking oil in a wok.
- Sauté the garlic and onions.
- Add- in the pork then cook until brown in color.
- Add- in the minced prawns, spring onions, ubod, and singkamas then season with five spice powder, salt, soy sauce, and black pepper.
- Mix well to combine then turn the heat off.
- Place the mixture in a colander to drain excess liquid and let it cool (reserve the liquid).
For the Batter and Wrapper:
- Prepare your batter my mixing them all together in a shallow dish.
- Once mixture is cool to handle, wrap them into lumpia wrappers.
- Dip each wrapped mixture into the batter then deep fry in a 180 C preheated deep fryer until golden brown in color, this will take around 3 to 4 minutes.
- Place deep fried Ngohiong in a wire rack to drain excess oil.
For the Sauce:
- 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. Enjoy!
IMAGE: marketmanila.com
Also try: Vietnamese Fried Spring Rolls
