dinner · dairy-free
Hong Kong curry fish balls
Springy homemade fish balls, fried and simmered in a mildly spicy, aromatic curry sauce, served on skewers like the street snack.
- Time
- 60min
- Steps
- 4
Ingredients
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Allergens
Contains egg, fish and molluscs.
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Shopping list
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Equipment
You'll need: Blender or food processor, Deep pot for frying, Skewers.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Blend the fish with the salt, then the cornstarch, egg white, ice water and pepper to a smooth, sticky paste. Slap it against the bowl until springy.
-
2
Shape into 2.5 cm (1 in) balls with wet hands and fry at 170°C (340°F) for 3-4 minutes until puffed and golden.
-
3
Fry the shallots, garlic, curry powder and chili paste in the oil until fragrant. Add the oyster sauce, sugar, stock and coconut milk and simmer 5 minutes, then thicken with the slurry.
-
4
Simmer the fish balls in the sauce 5 minutes, then skewer and serve.
