Homemade Kikiam
Que-kiam are delicious steamed pork rolls fried to crispy perfection. Delicious as an a appetizer, main entree or used in noodle dishes and soups.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 pound ground pork
- 1/2 pound shrimp, peeled, deveined and minced
- 1 large carrot, peeled and finely chopped
- 1 cup water chestnuts, finely chopped
- 1/2 cup green onions, chopped
- 1 tablespoon Chinese five-spice powder
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 1 tablespoon cornstarch
- 2 tablespoons water
- 3 bean curd sheets, hard edges trimmed and cut into a 10-inch square
- canola oil
Instructions
- 1
In a large bowl, combine ground pork, minced shrimp, water chestnuts, carrots, green onions, five-spice powder, salt, and pepper.
- 2
In a small bowl, combine cornstarch and water. Stir until smooth and blended. Add cornstarch slurry to pork mixture and stir to fully combine.
- 3
Under warm running water, moisten bean curd sheets and squeeze to rid of excess liquid.
- 4
On a flat working surface, place a bean curd sheet. Spoon 1/3 of the pork mixture and spread across the bottom length of the sheet. leaving about 1-inch space on the sides.
- 5
Roll the sheet tightly around the filling to form a tight log about 2-inch thick. Moisten the end to seal and twist the edges to lock the pork. Repeat with remaining pork mixture.
- 6
Arrange pork rolls on a steamer in a single layer and steam for about 15 to 20 minutes or until set and temperature in the center reads 145 F.
- 7
Gently remove kikiam from the steamer and place on a platter to slightly cool. Refrigerate to cool completely.
- 8
In a wide pan over medium heat, heat about 2-inch deep of oil to 350 F. Carefully place steamed rolls in a single layer and fry, turning on sides as needed, until heated through and golden and crispy on the outside.
- 9
Remove from the pan and let stand for about 5 minutes before slicing into serving portions.