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Tau Hu Ky (Bean Curd Pork Rolls)
Plat

Tau Hu Ky (Bean Curd Pork Rolls)

1 hPour 6Nutri-Score C€€
par @alissanguyen_11 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

6 personnes
  • dried bean curd sheet (soaked in water until rehydrated)Épicerie170 g
  • black fungus (soaked in hot water, rinsed, drained and roughly chopped)Fruits et légumes40 g
  • ground porkViandes450 g
  • cornstarchÉpicerie15 ml
  • onion (diced)Fruits et légumes1 morceau
  • chicken bouillonÉpicerie15 ml
  • onion or garlic powderÉpices15 ml
  • sugarÉpicerie15 ml
  • saltÉpices2,5 ml
  • black pepperÉpices5 ml
  • oil (for pan frying)Épicerie60 ml
  • fish sauceÉpicerie60 ml
  • sugar (for the dipping sauce)Épicerie50 g
  • coconut sodaBoissons355 ml
  • garlic (minced)Fruits et légumes5 morceaux
  • distilled white vinegarÉpicerie30 ml
  • garlic chili paste (optional)Épicerie22,5 ml
  • Thai chili (chopped, optional)Fruits et légumes2 morceaux

par portion

Nutrition

285kcal

Glucides
22 g
Protéines
16 g
Lipides
15 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Saladier
  • Poêle
  • Plaque de cuisson

pas à pas

Préparation

  1. Rehydrate the bean curd and fungus

    • Soak the dried bean curd sheets in water and set aside to rehydrate, handling them gently as they are fragile.
    • Soak the black fungus in hot water and set aside.
    Étape 1

  2. Make the filling

    • In a bowl, combine the ground pork, cornstarch, diced onion, chicken bouillon, onion or garlic powder, sugar, salt and black pepper.
    • Mix well until evenly combined.
    Étape 2

  3. Add the fungus

    • Rinse the rehydrated black fungus under cold water and drain well.
    • Roughly chop the fungus and fold it into the filling.
    Étape 3

  4. Wrap the rolls

    • Lay a sheet of bean curd out and pat off any excess water.
    • Place a scoop of filling onto the sheet, shape it, then roll it up tightly.
    • Trim or overlap sheets if they are too short or too long.
    Étape 4

  5. Pan fry the rolls

    • Heat oil in a pan over medium heat.
    • Pan fry the rolls until golden and crispy on both sides, turning as needed.
    Étape 5

  6. Make the fish sauce dip

    • Mix the fish sauce, sugar, coconut soda, minced garlic, white vinegar, garlic chili paste and chopped Thai chili until well combined.
    Étape 6

  7. Serve

    • Serve the rolls with rice, soup, a stir fry and salted eggs, alongside the fish sauce dip.
    Étape 7
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