Chinese Char Siu Kikiam
You make it out of mixed pork and seafood wrapped in bean curd skin. Now for the twist, I used grounded Char-Siu. Char-siu is a popular way to flavor and prepare barbecued pork in Cantonese cuisine.
Servings: 3 sausage
Calories:
Ingredients
- 250 grams grounded char siu pork you can use common ground pork
- 1 medium red onion finely chopped
- 1 medium carrot grated
- 1/4 tsp 5 spice powder
- 2 tbsp cornflour
- 1/4 tsp ground black pepper
- 3 sheets bean curd
- 1 cup cooking oil
Instructions
- In a large mixing bowl, combine char siu pork, cornflour, carrot, onion, five spice powder and pepper. Mix well.
- Lay a piece of bean curd sheet flat on a table. Scoop a decent amount of pork mixture and arrange it at one end of the bean curd sheet.
- Fold the top and bottom ends of the bean curd sheets and then roll the sides until a sausage-like figure is formed. Dip your fingers in water and run it on the end of the bean curd sheet. This will seal the kikiam.
- Pour-in 4 cups of water in your steamer and let boil. Arrange the kikiam in the steamer and then steam for 15 - 20 minutes.
- Remove from the steamer to cool it down. Suggestion: If you're want to save some for later consumption, wrap in cling film and place some in the freezer for later use.
- Once the kikiam cools down. Heat the cooking oil in a pan. Pan-fry the kikiam until the wrapper turns golden brown.
- Remove from the pan and then slice into serving pieces. Serve and Enjoy with sweet and spicy sauce. Bon Appetit!
Nutrition
Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg