恭喜發財 to Chef Roland and team for sharing so many delicious recipes that turns out well when I cooked them. The best of everything to you and your team.
My mom used to make this except she steamed it and then fried in oil if we wanted to enjoy crunchy texture. This recipe brings back memories🥲 Thanks for sharing your videos!
Oh wow!! Always loved this dish and wanted to try cooking this. My children loved this too. So going to try cooking this. Only need to get the beancurd wraps n prawns . Time to go groceries shopping 😄💕💕
Tks for the recipe. Can I steam the ngoh Hiang first, freeze it and fry or use air fryer when I want to eat it? If can, how long do I steam it for? Appreciate your advice. Thank you.
Hello, the previous prawn rolls and ngoh Hoang, I remember u add corn flour, but tis time was flour. Any difference. Flour is easier to handle as for me. TQ
Hi Roland, abit confused between your today's 五香 and your previous prawn roll, both using similar ingredients like mince pork, prawn paste and water chestnut.
Can you tell me where you bought your beancurd sheet ,here in US if there is .the one you have. The bean curd sheet i bought in asian store here is no good.easy to break
Steaming it will ensure the insides are well cooked. Flash fry in shallow hot oil and it's ready. Normally, we prep this a week before cny and freeze them. Defrost before frying.
Hi. What is a good substitute with similar texture for prawn and water chestnut? This recipe looks really delicious. However, some of my family members are allergic to seafood and water chestnut is a bit expensive here where I live. Is hua rou the same as pork shoulder? Thank you.
We've tried making this a few times, in London, but the dried bean curd skin available here seems less soft/flexible and - despite soaking it in water - it ends up splitting when rolled. Has anyone else watching tried successfully made these in the UK, and where did you get the bean curd skin from?
This could be a case of the oil is not hot enough when you place the ngoh Hiang in. As for it doesn’t seems solid, my guess is that the ingredients are not mixed up thoroughly, they should be mixed until they are a bit sticky to touch and also when you wrapped them, you should packed them tightly. Hope this helps.
Thanks for your recipe. Made it today. Totally delish ❤
Glad you liked it!! ❤️❤️❤️
恭喜發財 to Chef Roland and team for sharing so many delicious recipes that turns out well when I cooked them. The best of everything to you and your team.
Thank you so much, David! 祝您身体健康、万事如意!
Roland,you have done it again mate. TOP DISH EXCELLENT. Thank you for sharing. Have great weekend all
Love your channel.❤ will definitely try this. Best wishes from Sydney,Australia.😀
My mom used to make this except she steamed it and then fried in oil if we wanted to enjoy crunchy texture. This recipe brings back memories🥲
Thanks for sharing your videos!
This recipe looks very delicious. My friend just returned from the coast with fresh seafood so I will be trying this dish. Thank you for sharing.
I absolutely love these recipes thank you very much
Hi Chef Roland,I made and put in freezer.Shld I thaw before deepfry.Thank you chef.
Love this! Please make more! Never stop with the great content! : )
Thank You, Roland🙏👍😋.
I will be using your recipe to make mine next week for CNY.
新年快乐🧧🧧🍊🍊
I.m the Indonesian maid thankyou so much this recipe can help me ...looking forward for another recipe ...❤
Spicy powder itu pkai brand apa kak
Oooh yum this looks yummy ...going to try at some stage..hope i can get the beancurd sheets at asian supermarket
Delicious food
Will follow up your recipe try to do during CNY
Wow this is delicious! Thanks Roland!
my mum always makes this dish for cny... takes alot of time to prepare...
Thank you for your recipe.
that swirl rose colored plate is must have in asian household.
Looks delicious! 😋Thanks for sharing！
My SIL, will steam it first. Cooled it, warpped it and keep in freezer. Then when plan to eat, defrost it, then only deep fry to get the colour.
Do you have any idea how long it could last if we dont keep in fridge (after steam) and wrap with vacuum. Thank you
@@cunhon9 about a month. But then, we usually consume with the 15days of CNY
Hi can check if u steam it ,must it be fully cooked ,how long u think we shld steam it as I intend to make a batch and keep it ,thanks
Thanks
Oh wow!! Always loved this dish and wanted to try cooking this. My children loved this too. So going to try cooking this. Only need to get the beancurd wraps n prawns . Time to go groceries shopping 😄💕💕
Tks for the recipe. Can I steam the ngoh Hiang first, freeze it and fry or use air fryer when I want to eat it? If can, how long do I steam it for? Appreciate your advice. Thank you.
Thanks for sharing chef ❤
I'm coming over.....😋
Such an easy dish!
Wow thank you the recipe iwan to do also❤
Tnx for this recipe
So delicious👍👍👍
This recipe very delicious 👌
Perfect 👍🥰 yummy
😋😋😋👍😁
Yummy and delicious. 😋
Thank you for this video! I tried it and discovered it to be similar to what we call kikiam in the Philippines! Delicious!
You're most welcome. Interesting! We'll try kikiam the next time we're in the Philippines :))
Chef,the prawn can changes with the ebi?
Hi Roland, what is the difference between this video and another 五香 video that was done 7 years ago?
Hello, the previous prawn rolls and ngoh Hoang, I remember u add corn flour, but tis time was flour. Any difference. Flour is easier to handle as for me. TQ
Can I steam the roll first before frying
I want that NOW!
love this....
Hi Roland, abit confused between your today's 五香 and your previous prawn roll, both using similar ingredients like mince pork, prawn paste and water chestnut.
Chef Roland, can chicken meat replace pork and still provide the same texture?
What can I substitute with water chestnut
Thank you
Can you tell me where you bought your beancurd sheet ,here in US if there is .the one you have. The bean curd sheet i bought in asian store here is no good.easy to break
Excellent! Rootboy Approved! 🍺🍺🍺🍺🍺🍺
Hi there hello sir
i steamed them first and then fried them...much better
Actually I’m thinking of this method too
I'm noticing the newer recipes does not steam them anymore. Is there a difference in texture?
Steaming it will ensure the insides are well cooked. Flash fry in shallow hot oil and it's ready. Normally, we prep this a week before cny and freeze them. Defrost before frying.
How to handle the beancurd skin because it is so salty? I tried to wipe with wet tissue but it will become hard to wrap.
Hihi. Perhaps your wet tissue is too wet. Try removing more water from the tissue before wiping. Happy cooking!
What is the different with gohyong?
should we steam it b4 fry it
Yummy❤😂
How to pre-prepared for Chinese New Year ? Should we steamed the Ngoh Hiang first or Deep Fried first then put it in the Freezer ?
Thank you 🙏
Hi. What is a good substitute with similar texture for prawn and water chestnut? This recipe looks really delicious. However, some of my family members are allergic to seafood and water chestnut is a bit expensive here where I live.
Is hua rou the same as pork shoulder?
Thank you.
You may try Singkamas - Carrot tandem.
What is a good substitution for shrimp?
What oil you deep fry with?
good
Some of the bean curd skins sold in Malaysia are very salted.
I'm Muslim, can I use beef? And which parts are good to use? Thank you for your attention
Where can I buy that wrafer and name of it ?
Yummy
Add ginger juice n pounded garlic n beaten egg ti bind d mixture.
No need to use chicken stock n flour at all
Did you forget to add NGO-😮Hiong or 5- spice powder?
We've tried making this a few times, in London, but the dried bean curd skin available here seems less soft/flexible and - despite soaking it in water - it ends up splitting when rolled. Has anyone else watching tried successfully made these in the UK, and where did you get the bean curd skin from?
Look for salted bean curd skin which are soft and pliable
You can get them from any Chinese supermarket. They are made specifically for rolling. I’ve just bought a packet from Gerrard Street in London.
I think you should call the show "Spice and Prawns."
Great idea👌
2 dozens to go please!
👍
👍👍👍😋😋😋
May I know why sometimes when I fry, the beancurd skin is falling out? And when I cut, it doesn’t seem so solid? Thanks
This could be a case of the oil is not hot enough when you place the ngoh Hiang in. As for it doesn’t seems solid, my guess is that the ingredients are not mixed up thoroughly, they should be mixed until they are a bit sticky to touch and also when you wrapped them, you should packed them tightly. Hope this helps.
@@spicenpans Also, may I know why does the Ngoh Hiang skin always stick to the pan? Not sure what’s the issue.
Share tk
Gong xi fa cai
I just try out your recipe but i skip prawn🫰👍