Ngoh hiang/lobak.

Preparation

• Mix thoroughly.
• Place 3 tbs of mixture onto each bean curd sheet. Fold into a neat roll.
• Place rolls on slightly greased plates and steam for 15 minutes. Leave to cool.
• Deep fry steamed rolls in hot oil till crispy. Place crispy rolls on absorbent paper to remove excess oil.
• Cut rolls, garnish with roasted sesame seeds and parsley and serve with sambal belacan.