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How to Make Skinless Kikiam Recipe

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Appetizer
Cuisine: Chinese
Servings: 4 pcs
Author: Manny


  • 1/4 kilo shelled shrimp
  • 1/4 kilo pork fat minced
  • 1/2 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
  • 1/2 cup sugar
  • 1-1/2 teaspoon salt


    How to make Kikiam:

    • Shell shrimps and chop coarsely. Put in a bowl with the pork fat. Add flour, eggs, salt, pepper, sugar.
    • Mix thoroughly and wrap in kikiam wrapper to form a log shape and try to check the seasoning then fry in hot oil.
    • You can omit the wrapper and form small patties then fry in hot oil.
    • Drain well and put over paper napkins to absorb the oil. Serve hot with sauce on the side.

    To make the kikiam sauce

    • Put grated radish in a bowl. Sprinkle with salt and let stand for 5 minutes then squeeze out juice.
    • Put in a colander and wash out salt. Drain.
    • Return radish to bowl. Add vinegar, sugar and salt.