Kikiam

Name: Kikiam
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 6 servings
Cuisine: Filipino
Ingredients: 1 lb ground pork; 1/2 lb shrimp, minced; 6 bean curd sheets, trimmed; 1 egg, beaten; 1/2 cup carrot, minced; 1/2 cup yellow onion, minced; 1 tsp five-spice powder; 2 tbsp cornstarch; 2 tbsp soy sauce; 2 cups vegetable oil

Filipino street food style spiced pork and shrimp rolls wrapped in thin bean curd sheets and fried until golden crispy.

45 minMediumServes 6280 cal/serving

FilipinoAppetizerStovetopHigh ProteinLow CarbDairy-FreeNut-FreeNightshade-Free

Ingredients

1 lb ground pork
1/2 lb shrimp, minced
6 bean curd sheets, trimmed
1 egg, beaten
1/2 cup carrot, minced
1/2 cup yellow onion, minced
1 tsp five-spice powder
2 tbsp cornstarch
2 tbsp soy sauce
2 cups vegetable oil

Instructions

1

Combine 1 lb ground pork, 1/2 lb minced shrimp, 1/2 cup minced carrot, 1/2 cup minced yellow onion, 1 beaten egg, 1 tsp five-spice powder, 2 tbsp soy sauce, and 2 tbsp cornstarch in a bowl until well mixed.
2

Lay 6 trimmed bean curd sheets flat and spoon filling along one edge, then roll tightly and seal edges.
3

Steam the rolls over medium heat for 20 minutes until cooked through.
4

Heat 2 cups vegetable oil in a deep skillet over medium-high heat.
5

Slice steamed rolls into pieces and fry until crispy and golden brown with an internal temperature of 165 F.

Questions

Can I make Kikiam gluten-free?

Yes. The gluten in this entry is 2 tbsp soy sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Kikiam keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Kikiam?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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