Bean Curd Skin With Shrimp


Shrimp rolled in bean curd skin and deep-fried. The perfect accompaniment to any meal.

When I visit a Vietnamese restaurant, I always order the tau hu ky, or fried shrimp wrapped in bean curd skin. The reasons for this are clear: Shrimp is one of my favorite foods, and when it’s combined with bean curd skins and fried to a golden brown perfection, what more do I need to say?

I believe Tau Hu Ky is a Vietnamese version of a popular Chinese appetizer, or fried shrimp rolls, which are often served as dim sum at restaurants.

Tau Hu Ky, the Vietnamese variant, is even better than the Chinese version (which comes with a vinegar-based dipping sauce).

The texture of the filling is the most significant distinction between the two: Instead of chopped shrimp, Tau Hu Ky utilizes ground shrimp emulsion. To lighten and fluffy the filling, egg whites are added…

My attention is now focused on that tiny basil leaf on your plate!

I’m hoping this plant will thrive in my hands after I bought it at Home Depot. I can’t wait to use the leaves in cooking and as a garnish.

Each serving of this recipe contains only 139 calories.


  • 400 g of small raw shrimp
  • 4 pieces dry bean curd skin
  • 1 clove of garlic
  • 3 thin slices of fresh ginger
  • 1 finely chopped stalk scallion
  • 2 dashes of white pepper powder
  • 2 teaspoons of lard or cooking oil
  • 1/8 teaspoon of salt
  • 1/4 teaspoon of sugar
  • 1 egg white, beaten until frothy


  1. Devein and rinse the shrimp. Use paper towels to completely dry the shrimp.
  2. To make a paste out of the shrimp, white pepper, and fat, put the ingredients into a food processor.
  3. Add the shrimp paste to a bowl and mix thoroughly.
  4. Use an electric hand mixer to whip the egg whites until they reach peaks of frothiness.
  5. Blend the shrimp paste and beaten egg white together by hand until smooth.
  6. Scallion, coarsely chopped, can be added to the shrimp paste at this point. The shrimp paste should be divided into four equal parts.
  7. You can soften the bean curd peel by wiping it with a moist towel on a cutting board before you wrap it.
  8. Put the shrimp paste in the center of the bean curd skin and roll it into a 4-by-3-inch square. With a little shrimp paste, you may seal and secure the sides and edges.
  9. Stir-fry until golden brown on both sides.
  10. Garnish the Tau Hu Ky with garlic chili sauce before serving.

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