This kikiam is usually made from minced pork fat and chopped shrimps, but in this recipe pork is mainly use.
This is different from the ones sold by fishball vendors that consist only mostly of flour. And 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. Just in case you can’t find the kikiam wrapper, you can make this kikiam without the wrapper. Just form it into small patties then fry them.
Kikiam or Quekiam is another popular street food in the Philippines usually sold by street vendors pushing wooden carts equipped with deep frying woks. Usually sold together with fish balls it is also served with three kinds of dipping sauce which are: spicy vinegar, sweet brown gravy and sweet and spicy brown gravy.
This street food have been widely commercialized and offered at very low price hence it does not look like the traditional dish anymore, what we see now sold on streets are food item made out of highly processed seafood paste.
- 1 kg ground pork
- 2 cups red onions, chopped
- ⅓ cup minced garlic
- 1 cup minced carrots
- ½ cup cornstarch
- 2 tsp iodized salt
- 2 tbsp sugar
- 1-2 tsp five-spice powder
- dry beancurd sheets
- oil, for frying
- Mix together all ingredients except the beancurd sheets. Make sure to mix it very well to evenly distribute seasonings.
- Divide meat mixture into 12 portions. Layer down a piece of beancurd sheet. Add in meat mixture and roll like a spring roll. Repeat with the rest.
- Steam kikiam for 15 minutes. Cool and keep.
- To serve, heat an inch-deep of oil in a pan. Deep fry kikiam in medium heat for 2-3 minutes on each side. Drain on paper towels. Slice before serving.