Kikiam
Kikiam is a Filipino dish made by wrapping a seasoned pork and shrimp mixture in bean curd sheets and deep-frying until golden.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Pork | 500 | Grams |
| Shrimp | 250 | Grams |
| Water Chestnuts | 100 | Grams |
| Carrot | 1 | Count |
| Green Onion | 3 | Stalk |
| Egg | 1 | Count |
| Soy Sauce | 2 | Tbsp |
| Oyster Sauce | 1 | Tbsp |
| Sesame Oil | 1 | Tsp |
| Five Spice Powder | 1 | Tsp |
| Black Pepper | 0.5 | Tsp |
| Salt | 1 | Tsp |
| Bean Curd Sheets | 5 | Count |
| Cooking Oil | 500 | Milliliters |
Instructions
- In a large bowl, combine ground pork, minced shrimp, chopped water chestnuts, grated carrot, and chopped green onions.
- Add beaten egg, soy sauce, oyster sauce, sesame oil, five spice powder, ground black pepper, and salt to the mixture. Mix thoroughly until well combined.
- Cut the bean curd sheets into 8-inch squares. Place about 2 tablespoons of the meat mixture onto each sheet and roll tightly, folding in the sides to seal.
- Heat cooking oil in a deep fryer or large pot to 180°C (356°F).
- Deep fry the kikiam rolls in batches until golden brown and cooked through, about 5-7 minutes per batch.
- Remove the kikiam from the oil and drain on paper towels to remove excess oil.
- Serve hot with a dipping sauce of your choice.
Prep
- Soak bean curd sheets in warm water for 30 minutes before use.
Kitchen equipment
Deep FryerLarge Mixing Bowl