Serve a mouthwatering Chinese dish by following this Kikiam recipe that only takes a few minutes to prepare and cook, allowing you to have a meal without needing to spend too much time in the kitchen. It could even be the perfect introduction towards Chinese cuisine as it is not only simple, but also scrumptious.
With a flavor profile similar to embutido and the crunchy texture of lumpia, this crisp treat is a delight to consume. Pair it with rice or eat it as a side while eating noodles, the perfect pair will be based on your preference.
Kikiam
Ingredients
Set A (Meat Mixture):
- ½ kg. ground pork, with 20% fat
- ½ tsp. salt
- 1 tsp. sugar
- 2 Tbsps. oyster sauce
- ½ tsp. black pepper
- 1 Tbsp. Chinese five-spice powder
- 1 pc. egg
- 4 Tbsps. cornstarch
- ½ cup shrimp, peeled, deveined, and minced
Set B (Vegetables):
- ½ cup carrot, diced
- 1 cup radish, diced
- 2 pcs. shiitake mushroom, soaked in water and diced
- 1 Tbsp. spring onions, chopped
Set C:
- 3 pcs. bean curd sheets or tofu skin
- Slurry (cornstarch and water)
- Canola oil, for frying
Set D (Sauce):
- 1 cup water
- 2 Tbsps. oyster sauce
- 1 Tbsp. soy sauce
- 1 Tbsp. banana ketchup
- 2 Tbsps. sugar
- 1 Tbsp, vinegar
- 2 Tbsps. cornstarch
- Black pepper, to taste
- 1 Tbsp. vegetable oil or sesame oil
Instructions
- Season the ground pork with salt, sugar, oyster sauce, black pepper, and five-spice powder. Add the egg and cornstarch. Mix until fully combined.
- Devein the shrimp and chop it into small pieces. Toss it in with the ground pork. Mix, then add the carrots, radish, shiitake mushrooms, and spring onions. Mix.
- Lay a tofu skin on a flat surface. Make a slurry by mixing cornstarch and water. Scoop an ample amount of the ground pork mixture, place it in the middle of the tofu skin, roll, brush the edge with the slurry, then finish the roll neatly.
- Brush the steamer with oil. Arrange the rolls in the steamer. Cover and let it cook for 20 minutes. Once it has been steamed, set it aside to let it cool.
- In a pot, add the water, soy sauce, oyster sauce, banana ketchup, vinegar, sugar, and cornstarch. Mix until everything has dissolved. Cook until it has thickened. Finish with black pepper and oil.
- In a pan, heat the oil. Fry the Kikiam until crisp and golden-brown. Make sure to let it rest first before slicing it diagonally.
You can prepare it beforehand, then cook it on the day you want to eat it, allowing you to enjoy a freshly cooked serving of perfectly crisp Kikiam. Rather than having to go outside and buy a serving from a Chinese restaurant, follow this recipe, cook it for yourself, then enjoy your own specially made Kikiam.
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