Tàu Hũ Ky (Fried Bean Curd Skin with Shrimp)

Tàu Hũ Ky (Fried Bean Curd Skin with Shrimp)

This food item is typically served in Vietnamese broken rice dishes. You would get a piece of this yummy goodness if you order the Broken Rice Special (com tam dac biet). You can also serve this as an appetizer with nuoc mam dipping sauce. 

Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes
Servings: 2-3

INGREDIENTS

  • 1 pound of shrimp, peeled and deveined
  • 3 cloves of garlic, minced
  • 1 teaspoon of ginger, minced
  • 1/8 teaspoon of salt
  • 2 tablespoon of onion or shallot, chopped (see note #1)
  • 2 teaspoons of fish sauce
  • 1/2 teaspoon of sugar
  • 1/2 teaspoon of chicken bouillon powder
  • 1 scallion, minced
  • 1 pinch of white pepper
  • 3 tablespoons of oil, vegetable or canola
  • 2 tablespoons of tapioca starch
  • 1 teaspoon 
  • Fresh bean curd wrapper, cut into 8×8 inch pieces; 5 pieces (see note #2)
NOTES: 
  1. I typically prefer shallot since it is milder and has a sweet flavor compared to onion.
  2. You can find fresh bean curd in the freezer section at most Asian supermarket. You can also use dried bean curd if you cannot find the fresh version.

INSTRUCTIONS

  1.  Rinse and devein shrimp. 
  2. Toss the shrimp, oil, ginger, garlic, shallot or onion, tapioca starch, and pepper into a food processor. Grind the mixture until a smooth paste is formed.
  3. Transfer the shrimp paste into a bowl. Add minced scallion and mix well. 
  4. If using dried bean curd, soak it in warm water for about 3 minutes. Remove and dry thoroughly with paper towel.
  5. Place a bean curd sheet onto a cutting board with one of the corner pointing towards you. Put 1/5 of the shrimp paste in the middle bottom of the sheet, shape it into a rectangle, and fold it like an envelope. Fold the bottom, then sides, then the top, and tuck the extra into the inside pocket.
    OR 

    Place a bean curd sheet onto a cutting board with one of the side towards you. Put 1/5 of the shrimp paste in the middle bottom the sheet and shape it like a rectangle with the longer side placing you. Take the bottom side and fold it on top of the shrimp paste mixture. Fold the left and right side on top of the shrimp paste mixture. Fold the remaining side and tuck the extra into the inside pocket.
  6. There are 2 ways to cook this. One is using a steamer to quickly cook the filling, then frying it in a pan or wok. Second is to simply fry it directly in a pan, wok, or deep fryer (see note #1).
  7. First cooking method. Place a layer of banana leaves or parchment paper in your steamer. Put the bean curd shrimp in and steam for 5 minutes. Remove from steamer and let cool completely. Heat up 3 tablespoons of oil in a pan or wok. Place the bean curd shrimp into the pan once oil is hot. Fry until both sides are golden brown. 
  8. Second cooking method. Heat up 3 tablespoons of oil in pan or wok on low heat. You can also use a deep fryer for frying. Fry until both sides are golden brown. 
  9. Take out and place on paper towel or wire rack. Let rest for 5 minutes
  10. Cut and serve!

NOTE: 

  1. You would want a flatter filling if frying directly so the bean curd isn’t burnt once the filling is thoroughly cooked. You also want to fry on lower heat so the filling can get cooked thoroughly without burning the outside layer. Additionally, you will get a better crispiness if you use a deep fryer. 

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