Hong Kong Curry Fish Balls
One of the best ways to enjoy chewy fish balls is street food style Hong Kong curry fish balls (港式咖哩魚蛋). It is a classic street food snack typically served in bamboo skewers. Taste the round and soft fish balls drenched in creamy and aromatic curry sauce. This is a delightfully delicious snack or meal that transports you to the streets of Hong Kong.
Equipment
- Cooking pan or pot (for blanching and frying)
- Spatula
- Knife and chopping board
- Bamboo skewers (optional)
Ingredients
- 500 g fish balls
- 2 tbsp cooking oil
- 50 g onions
- 50 g carrots
- 50 g potatoes
- 2 tbsp curry sauce
- 250 ml water
- 100 ml coconut milk
- 100 ml cornstarch slurry 1 tbsp of cornstarch + 2 tbsp of water (1:2 ratio)
- A drizzle of tomato sauce
Instructions
- Prepare a pot with water and bring to a boil.
- Blanch the fish balls for 10 minutes and drain.
- While blanching the fish balls, clean and chop the onions, carrots, and potatoes.
- Fry the vegetables in a pan or pot with cooking oil until moist and tender.
- Then, add two tablespoons of curry sauce and combine well with the vegetables.
- Pour 250ml water and let it cook for 5 minutes while covered.
- When the sauce is boiling after 5 minutes, add the fish balls, coconut milk, and cornstarch slurry. Give it a good mix.
- After boiling, insert the fish balls into the bamboo skewers and drizzle some tomato sauce on top of the fish balls.
Video
Nutrition
Calories: 310kcalCarbohydrates: 19gProtein: 27gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 63mgSodium: 84mgPotassium: 588mgFiber: 2gSugar: 1gVitamin A: 2118IUVitamin C: 5mgCalcium: 42mgIron: 3mg
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