Tau Hu Ky / Fried Bean Curd Shrimp Roll
Com tam has had me in an absolute chokehold ever since I was a wee lad because as an indecisive kid, I’ve always loved the variety—every bite feels like a little choose-your-own-adventure. From the smoky suon nuong, to the delicate cha trung, the very unique bi heo, and the perfect little mound of broken rice
- Prep time
- 30 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- Fresh or Dried Beancurd Sheets
- 1 lb Shrimp
- 1 Egg White
- 4 Cloves Garlic
- 2 Stalk Green Onion, White Part Only
- 1 tbsp Cornstarch
- 1/2 tbsp Fish Sauce
- 1 tsp Sugar
- 1/2 tsp MSG
- 1/4 tsp White Pepper
- Oil, For Frying
- Rice
- Lettuce
- Green Onion, Green Part Only
- Cucumbers
- Pickled Veggies
- Nuoc Cham
Instructions
- 1
Prep:
- 2
If using dried bean curd sheets, soak in water for 10–15 minutes or until pliable. Pat dry and set asideIf using fresh bean curd sheets, unfold the sheet and trim away the edges. Cut the circular sheet of beancurd into four equal parts
- 3
In a food processor, combine the peeled and deveined shrimp with egg white, garlic cloves, the white parts of the green onions, and cornstarch. Season with fish sauce, sugar, MSG, and white pepper. Blend until the mixture becomes a smooth, sticky paste
- 4
Make the Tau Hu Ky:
- 5
Lay out a bean curd sheet, and brush with water. Place 1-2 tablespoons of shrimp paste near one end, shaping it into a small rectangle
- 6
Fold the sheet over the filling, tuck in the sides, and fold it up tightly. Seal the edge with a dab of water. Repeat until all the shrimp mixture is used. This recipe should make 8-10 squares
- 7
Heat a generous amount of oil in a deep pan over medium-high heat (about 350°F), enough to mostly cover the rolls. Fry in batches for 2–3 minutes per side, or until golden brown and cooked through. Transfer to a wire rack or paper towel-lined plate to drain excess oil
- 8
Serve:
- 9
Slice the tau hu ky into triangles and serve with rice, lettuce, cucumbers, and pickled veggies. Garnish with green onions and dip in nuoc cham. Enjoy!