knorr filipino shrimp-kikiam-590x520
Filipino Kikiam Sausage
  • 20 Min. Prep
  • 10 Min. Cook
  • 4 Servings
  • 465 Calories

Originally adapted from a popular Chinese dish but made their own by Filipino street vendors, kikiam is an always-popular addition to parties, picnics and big family get-togethers. The ground pork and vegetables are given greater depth of flavor by the clever combination of oyster sauce and Knorr® Liquid Seasoning.

  • ½ pound shrimp, peeled, deveined
  • 1 lb ground pork
  • 1 cup shredded carrots
  • 2 ribs celery cut into large chunks
  • ½ large yellow onion, peeled and cut into chunks
  • 6 cloves garlic, minced
  • ¼ cup oyster sauce
  • 3 tbsp brown sugar
  • 2 tbsp five-spice powder
  • pinch of ground black pepper
  • 1 egg beaten
  • 3 tbsp cornstarch
  • ¼ cup all-purpose flour
  • 4-sheets of dried bean curd sheets (Tofu skin)
  • 2 tbsp cornstarch and ¼ cup water mix to make a paste (to be used to seal the roll)
  • Canola oil for frying

Microwave the corn starch mixture for a few seconds to make a paste, then set it aside.


In a food processor, combine the shrimp, ground pork, carrots, celery, onions, garlic, Knorr® Liquid Seasoning, oyster sauce, brown sugar, five spice, egg, corn starch, flour, salt, and pepper. Blitz until smooth.


Test a small portion of the mixture by frying. Taste and adjust flavoring if necessary.


Roll the kikiam mixture by placing a portion in the center of the sheets and rolling it out, then fold both sides into the center and roll again. Brush the end edges with corn starch paste to seal.


Heat oil in a large pan over medium heat. Carefully place the kikiam rolls in the oil and fry for around 7-8 minutes. As the rolls include shrimp and pork it’s important that you ensure they’re cooked the entire way through.


Transfer to a plate lined with paper towels, allow to cool, then slice and serve. Just try and stop your family from fighting over the last piece.