Crispy Fried Kikiam with Minced Pork and Bean Curd
Equipment
- Mixing bowls For combining your filling ingredients
- Knife and chopping board Essential for prepping the veggies and aromatics
- Steamer or large pot with a steaming rack To partially cook the rolls before frying
- Tongs or slotted spoon For safe handling during frying
- Non-stick skillet or deep fryer Depending on whether you want to shallow or deep fry
- Kitchen towel or paper towels To drain the excess oil from fried kikiam
Ingredients
For the filling
- 500 g minced pork preferably with a bit of fat for juiciness
- 1/2 cup finely chopped shrimp optional but recommended for extra umami
- 1/2 cup finely diced carrots
- 1/3 cup water chestnuts or singkamas finely chopped (for crunch)
- 3 cloves garlic minced
- 1 small onion finely chopped
- 1 egg lightly beaten
- 2 tablespoons cornstarch
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon sugar
- Salt to taste
For the wrapper
- 6 –8 sheets dried bean curd skin also known as tofu skin or yuba
- Water for softening the bean curd skin
For frying
- Cooking oil enough for shallow or deep frying
Instructions
Soften the bean curd skin
- Cut the sheets into rectangles (about 8x10 inches) and gently wipe with a damp cloth to soften. If the sheets are brittle, lightly moisten them with a damp towel until pliable but not soggy.
Prepare the filling
- In a large bowl, combine the minced pork, chopped shrimp, carrots, water chestnuts, garlic, onion, egg, cornstarch, oyster sauce, soy sauce, sesame oil, pepper, sugar, and salt. Mix well until fully combined. The mixture should be sticky and well-bound.
Assemble the rolls
- Lay out a piece of softened bean curd skin. Spoon 2–3 tablespoons of filling near one edge, then shape it into a log. Fold in the sides and roll it up like a burrito, sealing the end with a bit of cornstarch paste (just cornstarch mixed with a little water).
Steam the kikiam
- Arrange the rolls in a steamer lined with parchment paper or banana leaf to prevent sticking. Steam for 15–18 minutes until cooked through and firm. Let cool to set before frying. This step ensures the inside is cooked, so the frying is just for crisping.
Fry to golden perfection
- Heat oil in a pan over medium heat. Fry the kikiam rolls until golden and crispy on all sides, turning occasionally for even browning. This takes about 2–3 minutes per side. Drain on paper towels.