Prep time
Cook time
Total time
  • 700g minced pork
  • 300g shelled prawns, finely chopped
  • 1 large red onions, finely chopped
  • 1 whole garlic, minced
  • 1 large carrot, finely chopped
  • ½ cup cornstarch
  • 1 heaping tbsp five-spice powder
  • 2 tbsp sugar
  • beancurd sheets
  • salt
  • oil
  1. Place half of the pork mince in a food processor then process it until it becomes a paste. Remove from the container then mix it together with all other ingredients apart from the beancurd sheets and oil.
  2. Lay down a piece of beancurd sheet and add meat mixture in the middle, wrap it similar to wrapping spring rolls. Set aside then repeat with the rest.
  3. Place kikiam in a steamer and steam for 15 minutes. Let it cool then you can store it in the freezer or deep fry immediately.
  4. To deep fry, prepare a wok with enough oil for deep frying. Heat oil then deep fry kikiam (if frozen defrost first) in medium heat, cook for 3 minutes or until skin is crisp. Remove from oil then drain.
  5. Slice before serving then serve with sweet chilli sauce.
Recipe by Ang Sarap (A Tagalog word for "It's Delicious") at