I put this recipe up a year ago and FINALLY got around to trying it out! The recipe was a hit with my boyfriend’s family, but there was SOMETHING about it that I didn’t like. I think I added too much pepper or sugar but SOMETHING was off. Nevertheless, it was a successful recipe. I’m not the best at frying things so if you’re like me…fry them on low heat! I made my Tau Hu Ky a little thicker than what the website calls for because that’s what I”m used to. However, thicker patties = longer cooking time.
Also, if you are at the Asian market and you’re looking for fresh bean curd sheets, try looking in the frozen section. I looked in the refrigerated tofu section because I thought it would be with their tofu brethren but I was wrong. I was disappointed and ALMOST settled for the dried stuff that would have been challenging to work with. I roamed around and found the “fresh” sheets in the FROZEN section! So…if you’re about to give up and settle for the dry bean curd sheets, take a quick scan of the frozen section (bottom racks) to see if the frozen fresh sheets are there.
The stuff after the pictures is the old post I just updated, the link to the recipe again, and the recipe!
If you haven’t visited The Ravenous Couple‘s website, it is AMAZING! I would love to have this little blog grow into something their website. A majority of their recipes are Vietnamese dishes, and if anyone has ever tried to pry recipes from your Vietnamese relatives…it’s impossible. The Ravenous Couple is able to demystify Vietnamese food with clear recipes and helpful photos!
Thank you Hong and Kim for posting your recipes from the simple salads to the daunting soups! I really appreciate not needing to bribe anyone, feign interest in their latest Eastern medicine adventures, or having a critical piece of a recipe intentionally left out. Sense the bitterness? It happens people.
So About Tau Hu Ky, they are fried deliciousness that typically come with the Com Tam (Broken Rice) dish. However, it can also be eaten as an appetizer. They look like simple fried packets of deliciousness, but if the bean curd isn’t prepped and wrapped correctly the whole thing and burst open while you’re frying it. Deconstructed tau hu ky?
The link above will take you to the recipe for a complete Com Tam (broken rice) dish. Scroll down for the recipe specific to tau hu ky, but I’m putting it below!!
Makes about 4-6 pieces
What you’ll need
- 1 lb medium shrimp (#21-26), peeled and deveined (I bought mine at Costco’s seafood area, and they were already deveined and the shells were easy peel)
- 2 tbs sugar
- 1/2 tbs salt
- 1/2 tbs fish sauce
- 1 tbs ground pepper
- 1 clove of garlic
- Diced Jicama (Optional– add this after pureeing shrimp for a bit of crunch- I did this…it was awesome)
- 1 package of bean curd wrappers (you can use fresh or dried–we had the fresh ones. Remember they might be in the freezers!)
What to do
- Prep the shrimp and pat dry with paper towel.
- Combine shrimp, salt, fish sauce, ground pepper and garlic and blend until well minced. (I used my chopper attachment in my handheld immersion blender thing…it made the stuff at the bottom into a paste and the top was a little chunky. I prefer a little more chunks but you do you boo.)
- If you use the fresh tofu wrap, it comes in a very large round shape. We cut it down into square shaped pieces about the size of egg roll wrappers, 8 x 8 in.
If using the dry tofu wrap, wet with paper towel until moist and easy to wrap.
The size and thickness of how you roll them is up to you, however, most restaurants serve them as small rectangles about 1/2 in thick.
- Place about 3 tbs of the shrimp paste at one end of the wrap and fold the ends over like you’re gift wrapping a box. Use a little bit of shrimp paste to seal the edges. You can also roll them eggroll style if you like.
- Deep fry until golden brown and drain on frying rack or paper towel. Serve!
If you need some visual guidance, there is a picture on their site that shows how to fold the tau hu ky. Click here.