Vietnamese Tau Hu Ky Recipe (Bean Curd Skin with Shrimp)
Tau Hu Ky, or fried shrimp wrapped with bean curd skin is really a must-have appetizer for me whenever I go to Vietnamese restaurants. The reasons are really obvious:
1) I love bean curd items, specially bean curd skins
2) I live to eat shrimp (check my recipe index and you’ll know what I mean)
3) Bean curd skins shrimp deep fried to oily golden glory, need I say far more?
I believe Tau Hu Ky is the Vietnamese adaptation of a similar Chinese appetizer 鲜¾è…皮卷 or fried shrimp rolls which are commonly obtainable as dim sum.
Although I adore the Chinese version (come with a black vinegar dipping sauce), I also adore Vietnamese Tau Hu Ky. The primary difference may be the texture of the filling: Tau Hu Ky uses ground shrimp emulsion instead of chopped shrimp. Egg whites are added to the filling to make it fluffy and light
Now, I am calling your attention to that little basil leaf on the plate! That’s my first ever herb garden in a pot. Straight from Home Depot, I hope this pretty plant will flourish in my hands. The idea of being able to pluck the leaves for garnishing and cooking is too exciting.Anyway, here could be the recipe for Tau Hu Ky, adapted from my Vietnamese Cha Tom hors d’oeuvres.
Enjoy and have a excellent weekend!
