Bean Curd Skin with Shrimp (Vietnamese Tau Hu Ky)
Tau Hu Ky - fried shrimp wrapped with bean curd skin.
Servings: 4 people
Calories: 139kcal
Ingredients
- 1 pound (500g) raw shrimp, smaller shrimp
- dry bean curd skin cut into 6 in. x 9 in. pieces; 4 pieces
- 1 clove garlic
- 3 slices fresh ginger
- 1/8 teaspoon salt
- 1/4 teaspoon sugar
- 1 egg white beaten until frothy
- 1 stalk scallion finely chopped
- 2 dashes white pepper powder
- 2 teaspoons lard or cooking oil
Instructions
- Rinse and devein the shrimp.
- Dry the shrimp thoroughly with paper towels.
- Put the shrimp, ginger, garlic, white pepper, lard into a food processor and blend well to form a paste.
- Transfer the shrimp paste into a bowl.
- Beat the egg white with an electronic hand beater until frothy.
- Combine the shrimp paste with beaten egg white and blend well with hand.
- Add finely chopped scallion to the shrimp paste.
- Divide the shrimp paste into four equal portions.
- On a chopping board, use a damp towel to wipe the surface of the dry bean curd skin until it's soft for wrapping.
- Put the shrimp paste in the middle bottom of the bean curd skin and roll it into a 4 inch (10cm) by 3 inch (7cm) pieces. Seal and hold the sides and edges with some shrimp paste.
- Heat up a wok of oil and fry them until golden brown.
- Cut the Tau Hu Ky into bite size pieces and serve with garlic chili sauce.
Nutrition
Serving: 4people | Calories: 139kcal | Carbohydrates: 1g | Protein: 24g | Fat: 3g | Cholesterol: 285mg | Sodium: 966mg