Tau Hu Ky (Deep-Fried Bean Curd with Shrimp Rolls)
Tau Hu Ky (Deep-Fried Bean Curd with Shrimp Rolls)
Ingredients
For the Shrimp Filling
- 4 green onions, white parts only
- 4 garlic cloves
- 1 pound shrimp, peeled and deveined
- 1 egg white
- 1 tablespoon cornstarch
- 1/2 tablespoon fish sauce
- 1 teaspoon sugar
- 1 pinch MSG
- 1/4 teaspoon white pepper
For the Wrapper
- 1 package frozen bean curd sheets, (tofu skin)
- 1/4 cup water, for brushing
For Frying and Serving
- 4 cups cooking oil, for deep frying
- 4 cups cooked broken rice, (Com Tam)
- 4 cups lettuce leaves
- 2 tablespoons green onions, chopped green parts, for garnish
Instructions
- 1
Prepare the shrimp filling: In a food processor, mince the white parts of the green onions and the garlic cloves until finely chopped.
⏱️ 5 min
- 2
Add the peeled and deveined shrimp, egg white, cornstarch, fish sauce, sugar, MSG, and white pepper to the food processor with the minced aromatics. Pulse a few times to combine, then blend until the mixture turns into a smooth, cohesive paste. Scrape down the sides as needed.
⏱️ 10 min
- 3
Prepare the bean curd sheets: Take the frozen bean curd sheets (tofu skin). Using kitchen scissors, trim away any rough or brittle edges from the sheets. Cut each large sheet into four equal pieces, creating roughly triangular or wedge-like shapes from a rectangular sheet.
⏱️ 10 min
- 4
Lightly brush one side of each tofu skin piece with water to make it more pliable and easier to work with.
⏱️ 5 min
- 5
Assemble the rolls: Place a heaping tablespoon of the prepared shrimp mixture towards the wide end of a water-brushed tofu skin piece. Fold in the two side edges of the tofu skin over the shrimp filling.
⏱️ 10 min
- 6
Flip the folded tofu skin over. Roll the tofu skin tightly from the wider end towards the pointed end, completely encasing the shrimp mixture. Brush the very end of the roll with a little more water to help seal it securely. Repeat this process for all the remaining shrimp filling and tofu skin pieces.
⏱️ 5 min
- 7
Deep-fry the rolls: Heat cooking oil in a deep pot or pan to 325°F. Ensure there is enough oil for the rolls to be fully submerged.
⏱️ 5 min•🌡️ 325
- 8
Carefully place a few assembled shrimp rolls into the hot oil, being careful not to overcrowd the pot. Deep-fry for 2 to 3 minutes on each side, or until they are golden brown and cooked through. The internal temperature of the shrimp should reach 165°F (74°C).
⏱️ 8 min•🌡️ 325
- 9
Once fried, remove the tau hu ky from the oil using a slotted spoon or spider and place them on a wire rack lined with paper towels to drain excess oil.
⏱️ 2 min
- 10
Serve the deep-fried shrimp rolls immediately alongside a portion of cooked broken rice and fresh lettuce leaves. Garnish with chopped green onions.
Kitchen Tools
Nutrition Facts (per serving)
Tau Hu Ky (Deep-Fried Bean Curd with Shrimp Rolls)
Ingredients
For the Shrimp Filling
- 4 green onions, white parts only
- 4 garlic cloves
- 1 pound shrimp, peeled and deveined
- 1 egg white
- 1 tablespoon cornstarch
- 1/2 tablespoon fish sauce
- 1 teaspoon sugar
- 1 pinch MSG
- 1/4 teaspoon white pepper
For the Wrapper
- 1 package frozen bean curd sheets, (tofu skin)
- 1/4 cup water, for brushing
For Frying and Serving
- 4 cups cooking oil, for deep frying
- 4 cups cooked broken rice, (Com Tam)
- 4 cups lettuce leaves
- 2 tablespoons green onions, chopped green parts, for garnish
Instructions
- 1
Prepare the shrimp filling: In a food processor, mince the white parts of the green onions and the garlic cloves until finely chopped.
⏱️ 5 min - 2
Add the peeled and deveined shrimp, egg white, cornstarch, fish sauce, sugar, MSG, and white pepper to the food processor with the minced aromatics. Pulse a few times to combine, then blend until the mixture turns into a smooth, cohesive paste. Scrape down the sides as needed.
⏱️ 10 min - 3
Prepare the bean curd sheets: Take the frozen bean curd sheets (tofu skin). Using kitchen scissors, trim away any rough or brittle edges from the sheets. Cut each large sheet into four equal pieces, creating roughly triangular or wedge-like shapes from a rectangular sheet.
⏱️ 10 min - 4
Lightly brush one side of each tofu skin piece with water to make it more pliable and easier to work with.
⏱️ 5 min - 5
Assemble the rolls: Place a heaping tablespoon of the prepared shrimp mixture towards the wide end of a water-brushed tofu skin piece. Fold in the two side edges of the tofu skin over the shrimp filling.
⏱️ 10 min - 6
Flip the folded tofu skin over. Roll the tofu skin tightly from the wider end towards the pointed end, completely encasing the shrimp mixture. Brush the very end of the roll with a little more water to help seal it securely. Repeat this process for all the remaining shrimp filling and tofu skin pieces.
⏱️ 5 min - 7
Deep-fry the rolls: Heat cooking oil in a deep pot or pan to 325°F. Ensure there is enough oil for the rolls to be fully submerged.
⏱️ 5 min•🌡️ 325 - 8
Carefully place a few assembled shrimp rolls into the hot oil, being careful not to overcrowd the pot. Deep-fry for 2 to 3 minutes on each side, or until they are golden brown and cooked through. The internal temperature of the shrimp should reach 165°F (74°C).
⏱️ 8 min•🌡️ 325 - 9
Once fried, remove the tau hu ky from the oil using a slotted spoon or spider and place them on a wire rack lined with paper towels to drain excess oil.
⏱️ 2 min - 10
Serve the deep-fried shrimp rolls immediately alongside a portion of cooked broken rice and fresh lettuce leaves. Garnish with chopped green onions.