Tau Hu Ky

No ratings yet

Tau Hu Ky (Fried Bean Curd Shrimp Roll) is a delicious Vietnamese appetizer made with springy, bouncy shrimp filling wrapped in bean curd skin and deep-fried until golden and crispy. Serve with Vietnamese Dipping Sauce.

Prep Time10

Cook Time10

Total Time20

Course: Shrimp

Cuisine: Vietnamese Recipes

Keyword: Tau Hu Ky

Servings: rolls

Author: Bee Yinn Low

Ingredients

250 g Shrimp Mousse
½ teaspoon fish sauce
1 tablespoon chopped scallions
3-6 bean curd skin 8 inches x 6 inches
1 tablespoon egg white for sealing
oil for deep frying
Vietnamese Dipping Sauce for dipping

US Customary - Metric

Instructions

In a bowl, combine the shrimp mousse, fish sauce, and chopped scallions.
Mix well, then divide the mixture into 3 equal portions.
Wet your hands and lightly sprinkle the bean curd skin with water to make it pliable. Place one portion of shrimp filling near the bottom of the short end of a rectangular sheet.
Roll the bean curd skin over the filling once to cover it, then fold in both sides.
Brush the remaining exposed edge of the bean curd skin with egg wash to help seal the roll.
Roll upward to enclose the filling completely, pressing gently to seal the edge. Repeat with the remaining filling and bean curd skin.
Heat the oil in a pot over medium heat. Carefully add the rolls and deep-fry, turning them gently with tongs as needed, until golden brown and the shrimp filling is cooked through.
Remove with a strainer and drain off excess oil.
Let cool slightly, then slice into pieces.
Serve warm with Vietnamese Dipping Sauce.

Video

Notes

Depending on the thickness and texture of your bean curd skin, you can use 1 or 2 sheets for each roll. If the bean curd skin is too brittle or difficult to roll without tearing, use 2 sheets and brush a little egg white between them to help bind the sheets together.

Nutrition