Xin Sheng Ngoh Hiong Prawn Cracker

[Johnrambo]

Run by second-generation owner Anthony Low Hock Kee who incidentally also chairs the Federation of Merchants’ Associations (hawker division), Xin Sheng Ngoh Hiong Prawn Cracker (新生五香虾饼) has been selling the much imitable victual that is Hokkien five-spice pork roulade shrouded in beancurd skin, along with a concomitant caboodle of greasy scran for close to seventy years. Both its existing stalls (@ Taman Jurong Food Centre and Boon Lay Place Food Village) anecdotally enjoy substantial patronage; purists incapable of surviving without peripherally ingesting some fried bee hoon may get their fix for $1.20 per plate.

More at https://www.thefooddossier.com/2021/07/xin-sheng-ngoh-hiong-prawn-cracker.html

 

[syed putra]

No gravy like peanut sauce in rojak?
Where are the prawn crackers?

 

[ftan42]

can't compare the authentication to any of 1 of the 2 stalls at the Maxwell hawker center

 

[gingerlyn]

No gravy like peanut sauce in rojak?
Where are the prawn crackers?

That is a very valid question. Do Malays eat satay without satay source ?

 

[syed putra]

That is a very valid question. Do Malays eat satay without satay source ?

The penalty for serving satay without sauce is death by a thousand cuts,

 

[covertbriar]

What happened? why still closed?

 

[JustOneSingh]

No gravy like peanut sauce in rojak?
Where are the prawn crackers?

Bhai,

I think they used home-made sweet and sour sauce.

 

[JustOneSingh]

can't compare the authentication to any of 1 of the 2 stalls at the Maxwell hawker center

Bhai,

Yes, The stall at Maxwell is certainly better.
My ratings : 8/10.

Stall at Boon Lay : 2/10.

 

[covertbriar]

Bhai,

I think they used home-made sweet and sour sauce.

 

[flushroses]

Now I'm getting hungry!

 

[TerrexLee]

Claire stays in Jurong siboh?