Tau Hu Ky, or fried shrimp wrapped with bean curd skin is a must-have appetizer for me whenever I go to Vietnamese restaurants. The reasons are very obvious:
1) I love bean curd products, especially bean curd skins;
2) I live to eat shrimp (check my recipe index and you will know what I mean);
3) Bean curd skins + shrimp + deep fried to oily golden glory, need I say more?
I believe Tau Hu Ky is the Vietnamese adaptation of a similar Chinese appetizer 鲜虾腐皮卷 or fried shrimp rolls which are commonly available as dim sum.
While I love the Chinese version (come with a black vinegar dipping sauce), I also adore Vietnamese Tau Hu Ky. The main difference is 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… Click for more
{ 32 comments }
