Homemade Kikiam
Pork-and-shrimp rolls in beancurd skin, steamed then fried and served with dipping sauce.
Ingredients
Measure and prepare everything before you begin cooking.
- 500 g ground pork
- 100 g raw peeled shrimp, finely chopped
- 100 g carrot, finely minced
- 1 small onion, finely minced
- 2 garlic cloves, minced
- 1 large egg
- 20 g cornflour (cornstarch)
- 1 tsp Chinese five-spice powder
- 1 tbsp soy sauce
- ¼ tsp fine salt, use less if wrappers are salted
- ¼ tsp ground black pepper
- 6 pliable beancurd-skin sheets (tawpe or yuba), about 20 × 25 cm
- 1 tbsp plain flour mixed with 1 tbsp water for sealing
- Neutral cooking oil for a 1 cm shallow-frying depth
- Water for steaming
- Manong sauce from our Fish Balls recipe, optional for serving
Instructions
- 1
Check the beancurd-skin packet. Soften dry sheets as directed, then pat dry gently; some sheets are already pliable. Taste a tiny piece of wrapper to check its saltiness. Prepare six sheets and a lightly oiled steamer rack.
- 2
Combine pork, chopped shrimp, carrot, onion, garlic, egg, cornflour, five-spice, soy sauce, salt and pepper. Mix until sticky and evenly blended. Keep the mixture chilled and do not taste it raw.
- 3
Divide the filling into six equal portions. Put a portion along the lower edge of each sheet, forming a narrow log about 3 cm thick. Fold the sides over and roll firmly without tearing; seal the final edge with the flour-water paste. Make small rolls so the centres cook evenly.
- 4
Bring the steamer water to a simmer. Place rolls seam-side down with space between them, cover and steam for about 25–30 minutes. Check the centre of a thick roll reaches 75°C; continue steaming if needed. Replenish steamer water safely without splashing the rolls.
Cooking-stage illustration; check the centre temperature before frying. - 5
Lift the cooked rolls onto a clean rack and cool for about 10 minutes until surfaces are less wet. Heat the shallow frying oil to about 175°C, then fry rolls in batches for 4–6 minutes, turning until golden. The steam stage cooks the filling; frying crisps the wrapper.
- 6
Drain, rest for 3 minutes and slice with a clean sharp knife. Serve with a little manong sauce or sweet-chilli sauce. This is the homemade pork-and-beancurd version, not a recipe for the inexpensive commercial fish-paste kikiam sold on some carts.
About Homemade Kikiam
This homemade kikiam follows the pork-and-beancurd roll tradition: a seasoned filling is wrapped, steamed, then fried. It differs from the small commercial fish-paste or flour-based pieces sold on many street carts. Naming the version clearly helps readers know what they are making.
Ingredient swaps wherever you cook
- Look for beancurd skin under tawpe, yuba or tofu skin in Asian shops. Check whether it needs soaking and whether it is salted.
- Ground chicken can replace pork, but still cook the centre to 75°C.
- Omit shrimp and replace its weight with pork if avoiding shellfish; check the sauce and wrappers too.
- Spring-roll wrappers give a different result and may not tolerate steaming; use a recipe suited to those wrappers instead.
How to know it is ready
- Filling binds together instead of falling into loose crumbs.
- The centre reaches 75°C during steaming.
- Fried wrapper is golden while the filling remains juicy.
Common mistakes and fixes
- Torn wrapper: soften according to the packet and avoid overfilling.
- Raw centre: keep logs narrow and use a thermometer.
- Oil splatter: let steamed surfaces drain and dry briefly before frying.
Family and regional variations
- Use ground chicken with shrimp.
- Serve with our manong sauce or a separate vinegar dip.
- Steam all rolls and fry only the portions needed, storing the remainder promptly.
Storage and reheating
Cool cooked rolls promptly in shallow containers and refrigerate within 2 hours. Use within 3 days or freeze steamed rolls for up to 1 month. Thaw in the refrigerator and reheat to 75°C before eating. Expect fried wrappers to soften in storage.
What to serve with it
Makes 6 rolls, suitable for 4–6 snack portions. Contains pork, shellfish, egg and soy; sauces may contain wheat.
Homemade Kikiam FAQs
Is this the same as cart-style kikiam?
Not necessarily. This is a homemade pork-and-shrimp filling in beancurd skin. Many carts sell a commercial fish-paste or starch-based product with a different texture.
Can I fry the raw rolls without steaming?
This method requires steaming first so the filling cooks completely before the wrapper browns. Do not skip that stage.
Cooking guidance: Follow current food-safety advice and the instructions for your equipment.
