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…
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 is the recipe for Tau Hu Ky, adapted from my Vietnamese Cha Tom hors d’oeuvres.
Enjoy and have a great weekend!
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