Kikiam

This kikiam is made from minced pork fat and chopped shrimps. This is different from the ones sold by fishball vendors that consist only mostly of flour. And with about the kikiam wrappers, it is not readily available in local wet market or supermarkets. It’s made out of soy beans and dried that resembles a cellophane wrapper. I think you can buy it in Chinese food market in divisoria. But the good news is, you can make this kikiam without the wrapper. Just form it into small patties then fry them.

 

How to Make Skinless Kikiam Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizer
Cuisine: Chinese
Serves: 4 pcs
Ingredients
  • ¼ kilo shelled shrimp
  • ¼ kilo pork fat, minced
  • ½ cup flour
  • 2 eggs
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 teaspoon sugar
  • atsuete (optional)
  • 4 pcs kikiam wrapper (also called taupee) (optional)
For the kikiam sauce:
  • 1 big radish grated finely
  • 1 cup vinegar
  • ½ cup sugar
  • 1-1/2 teaspoon salt
Instructions
How to make Kikiam:
  1. Shell shrimps and chop coarsely. Put in a bowl with the pork fat. Add flour, eggs, salt, pepper, sugar.
  2. Mix thoroughly and wrap in kikiam wrapper to form a log shape and try to check the seasoning then fry in hot oil.
  3. You can omit the wrapper and form small patties then fry in hot oil.
  4. Drain well and put over paper napkins to absorb the oil. Serve hot with sauce on the side.
To make the kikiam sauce
  1. Put grated radish in a bowl. Sprinkle with salt and let stand for 5 minutes then squeeze out juice.
  2. Put in a colander and wash out salt. Drain.
  3. Return radish to bowl. Add vinegar, sugar and salt.

 


Kikiam