Description
A flavorful Filipino-inspired dish made of pork, shrimp, and spices wrapped in crispy bean curd skin. Perfect for both casual meals and special gatherings.
Ingredients
Scale
- 500g ground pork
- 200g shrimp, peeled and chopped
- 1 large egg
- 1/2 cup water chestnuts, finely chopped
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon five-spice powder
- 1/2 teaspoon ground black pepper
- Bean curd skins (about 5-6 sheets, depending on size)
- Oil for frying
- Optional: 1 tablespoon sesame oil
- Optional: 1/4 cup finely chopped green onions
- Optional: Chili flakes
Instructions
- Prepare the Filling: In a large mixing bowl, combine ground pork, chopped shrimp, egg, water chestnuts, garlic, onion, soy sauce, oyster sauce, five-spice powder, and black pepper. Mix thoroughly.
- Soften the Bean Curd Skins: Gently soak bean curd skins in warm water until pliable. Pat dry with a kitchen towel.
- Wrap the Filling: Place 2-3 tablespoons of filling along one edge of a bean curd sheet, shape into a log, and roll tightly, folding sides in as you go. Repeat with remaining filling and skins.
- Fry the Kikiam: Heat oil in a frying pan over medium heat. Fry rolls seam side down for 5–7 minutes on each side until golden and crispy. Drain on paper towels.
- Serve: Let cool slightly. Slice and serve with dipping sauce of choice.
Notes
To achieve maximum crispiness, ensure bean curd skins are well dried before use and maintain consistent oil temperature during frying.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Filipino
Nutrition
- Serving Size: 100g
- Calories: 200
- Sugar: 1g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 70mg
Keywords: kikiam, crispy kikiam, Filipino appetizer, pork shrimp roll