📝 About This Recipe
A beloved staple of Philippine street food and Chinese-Filipino 'Tsinoys' heritage, Kikiam is a savory masterpiece of ground pork and shrimp wrapped in delicate bean curd sheets. Infused with aromatic five-spice powder and studded with crunchy water chestnuts, these rolls offer a complex profile of sweet, salty, and earthy flavors. Whether served as a crispy 'pulutan' with cold beer or a hearty appetizer, this homemade version elevates the humble street snack into a gourmet delight.
🥗 Ingredients
Pork Roll Filling
- 500 grams Ground Pork (with at least 20% fat for juiciness)
- 200 grams Shrimp (peeled, deveined, and finely minced)
- 1/2 cup Water Chestnuts (canned, drained, and finely chopped for crunch)
- 1/2 cup Carrots (finely minced)
- 4 cloves Garlic (minced)
- 1 medium Red Onion (finely chopped)
- 1 tablespoon Chinese Five-Spice Powder (the signature aromatic ingredient)
- 2 tablespoons Soy Sauce (regular or light soy sauce)
- 1 tablespoon Sesame Oil (for nutty aroma)
- 1 large Egg (beaten, used as a binder)
- 3 tablespoons Cornstarch (to hold the filling together)
- to taste Salt and Black Pepper
Wrapper and Frying
- 2-3 large sheets Tawpe (Dried Bean Curd Sheets) (cut into 6x8 inch rectangles)
- 2 cups Vegetable Oil (for deep frying)
Sweet and Spicy Dipping Sauce
- 1 cup Water
- 1/4 cup Brown Sugar (packed)
- 1 tablespoon Soy Sauce
- 1 tablespoon Cornstarch (dissolved in 2 tbsp water)
- 1-2 pieces Siling Labuyo (Bird's Eye Chili) (minced)
👨🍳 Instructions
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1
In a large mixing bowl, combine the ground pork, minced shrimp, water chestnuts, carrots, garlic, and onions. Mix thoroughly using your hands or a sturdy spatula.
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2
Season the mixture with five-spice powder, soy sauce, sesame oil, salt, and pepper. Add the beaten egg and cornstarch, then mix until the paste becomes slightly tacky and well-incorporated.
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3
Prepare the bean curd sheets (tawpe) by wiping them gently with a damp paper towel to remove excess salt and make them pliable. Cut them into 6x8 inch rectangles.
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4
Lay one sheet flat on a clean surface. Place 3-4 tablespoons of the meat filling near the bottom edge, shaping it into a log roughly 1.5 inches thick.
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5
Fold the bottom edge over the filling, tuck in the sides, and roll tightly toward the top. Seal the edge with a little bit of water or extra cornstarch slurry.
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6
Repeat the process until all the filling is used. Arrange the rolls in a single layer on a steamer basket lined with parchment paper.
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7
Steam the rolls over boiling water for 20-25 minutes. This ensures the pork is fully cooked and sets the shape of the Kikiam. Once done, remove and let them cool completely.
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8
While the rolls cool, prepare the sauce: In a small saucepan, combine water, brown sugar, and soy sauce. Bring to a simmer over medium heat.
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9
Stir in the chili and the cornstarch slurry. Whisk constantly until the sauce thickens and becomes clear. Remove from heat and set aside.
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10
Heat the vegetable oil in a wide frying pan over medium-high heat. Once the oil is hot (350°F/175°C), carefully place the cooled rolls in the pan.
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11
Fry the rolls for 3-5 minutes, turning occasionally, until the bean curd skin is golden brown and blistered-crispy. Drain on a wire rack or paper towels.
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12
Slice the Kikiam diagonally into bite-sized pieces and serve immediately while hot with the dipping sauce.
💡 Chef's Tips
Don't skip the steaming step; it ensures the filling is cooked through and prevents the bean curd from burning before the meat is done. Wipe the bean curd sheets carefully; they are often preserved with salt and can be quite salty if not cleaned. For the best texture, ensure your shrimp is minced into a paste while the water chestnuts remain in small chunks for contrast. If the bean curd sheets are too brittle, lightly mist them with water using a spray bottle to make them easier to roll. You can make a large batch and freeze the steamed (not yet fried) rolls for up to a month.
🍽️ Serving Suggestions
Serve as 'Pulutan' alongside an ice-cold San Miguel beer or a crisp lager. Pair with a side of Atchara (pickled green papaya) to cut through the richness of the fried pork. Add to a platter of Pancit Canton or Bihon as a delicious protein topping. Serve as a main course with warm jasmine rice and a side of stir-fried bok choy. Provide an extra saucer of spicy vinegar with crushed garlic for those who prefer a tangier dip.