Hong Kong Curry Fishballs
These Hong Kong style curry fish balls are a beloved street food super easy to prepare at home. You can serve them as an appetizer or with rice as a meal!
- Prep time
- 5 min
- Cook time
- 25 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 tablespoons vegetable oil ((divided))
- 5 shallots ((minced))
- 1½ tablespoons flour
- 2 ounces Thai yellow curry paste ((about 2 tablespoons, 57g))
- 2 cups chicken stock
- 1/3 cup coconut milk
- 3 tablespoons curry powder
- 1 tablespoon soy sauce
- ⅛ teaspoon ground white pepper
- ⅛ teaspoon ground black pepper
- 1/4 teaspoon sugar
- 2 packs Asian fried fish balls
Instructions
- 1
Add two tablespoons of oil to a shallow pan or skillet over medium-high heat. Fry the shallots until they start to caramelize. Add the flour and stir thoroughly to combine, cooking for a minute or so. Make a space in the center of the pan, and add the last tablespoon of oil and the curry paste. Fry until fragrant.
- 2
Next, add the chicken stock and stir thoroughly, breaking up the curry and the roux. Bring to a boil and let thicken. Add the coconut milk, curry powder, soy sauce, white and black peppers, the sugar, and finally, the fish balls.
- 3
Simmer for 10 minutes until the curry sauce thickens and the fish balls are warmed through.
- 4
Serve immediately in the pan or on skewers. You can also eat these with a bowl of plain rice or noodles!