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.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
Prepare a pot with water and bring to a boil.
- 2
Blanch the fish balls for 10 minutes and drain.
- 3
While blanching the fish balls, clean and chop the onions, carrots, and potatoes.
- 4
Fry the vegetables in a pan or pot with cooking oil until moist and tender.
- 5
Then, add two tablespoons of curry sauce and combine well with the vegetables.
- 6
Pour 250ml water and let it cook for 5 minutes while covered.
- 7
When the sauce is boiling after 5 minutes, add the fish balls, coconut milk, and cornstarch slurry. Give it a good mix.
- 8
After boiling, insert the fish balls into the bamboo skewers and drizzle some tomato sauce on top of the fish balls.