Print

Hong Kong Curry Fish Balls 港式咖哩魚蛋 (街頭小食)

STREET STYLE Hk CURRY FISH BALLS 港式咖哩魚蛋 (街頭小食)
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 38 reviews

Hong Kong Curry Fish Balls 港式咖哩魚蛋 (街頭小食) is a classic street food snack served with an addictive spicy curry sauce that is bold, fiery, and aromatic. Fried fish balls are typically served on wooden skewers with daikon and pork skin. Transport the streets of Hong Kong to your home quickly with our delicious curry sauce technique! We guarantee that you will want to double-batch this street snack!

Ingredients

Scale
  • 1 lbs Fried Fish Balls
  • 3 Shallots, finely chopped
  • 8 Cloves of Garlic, minced
  • 2 tbsp Green Peppercorn Oil or Homemade Fragrant Oil or Vegetable Oil

 

Homemade HK Curry Sauce Base

 

Other Seasoning

Instructions

  1. In a small bowl, prepare the curry paste base.
  2. Add Sacha sauce, Douban sauce, curry paste, Chuhou sauce, and Satay sauce. Mix well and combine. Set aside.
  3. Add cooking oil or homemade green peppercorn fragrant oil to a non-stick pan or wok. Heat oil over low-medium heat.
  4. Add minced garlic and finely chopped shallots to the hot pan. Saute and simmer until they start to get fragrant. Stir frequent and avoid burning. Bring the heat down if it starts to brown too quickly.
  5. Add the curry paste base to the caramelized shallots and garlic in the wok. Set to low heat. Frequently stir and push the paste around for a few minutes. Have a dose of patience when frying up curry sauce so that it does not burn. It is essential to take your time with this step.
  6. Turn the heat up to medium-high heat.
  7. To enhance the flavour, add Shaoxing cooking wine around the perimeter of the wok to deglaze the wok. Allow it to vapourize briefly.
  8. Add chicken stock to the wok. Bring to a boil.
  9. Add seasoning to the curry sauce by adding oyster sauce, light soy sauce, and dark soy sauce for colour. Bring to a boil and let it steep for a few minutes.
  10. Add two tablespoons of brown sugar to the wok.
  11. Bring to a boil, stir fry and push the paste around to combine. Avoid burning.
  12. Now we can tighten the sauce. Slowly add a cornstarch slurry (dissolved corn starch with a little water) to the curry mixture while stirring frequently.
  13. Refrain from over-reducing the sauce. You want to save some sauce for your white rice or for another meal like curried beef briskets!
  14. Bring the sauce back to a boil. Ensure that the curry sauce is thoroughly cooked, or it will flop, separate and break apart.
  15. Turn off the heat and let it steep for 2-3 minutes.
  16. In a large pot, cook fried fish balls in salted water according to packaged instructions.
  17. Refrain from boiling the fried fish balls in high heat. Chinese fish balls lose their tender texture and become less bouncy!
  18. Pierce cooked four to five fish balls with a bamboo skewer.
  19. Evenly coat each fish ball skewer with curry sauce.
  20. Enjoy hot.

Equipment

Notes

Homemade curry sauce can be stored in an air-tight container or mason jar for up to five days in the refrigerator.

Nutrition

Find it online: https://www.nomss.com/hong-kong-curry-fish-balls/

Recipe Card powered byTasty Recipes