Hong Kong “Curry Fish Balls! (with Daikon) 🍢#shorts

Hong Kong Style Curry Fish Balls with Daikon! This is a popular HK street food and is sometimes served with tripe or pig skin.

Ingredients:
- Fried fish balls
- Daikon
- Shallots (minced)
- Garlic (minced)
- Ginger (minced)
- Chu hou paste 1 tbsp
- Oyster sauce 1 tbsp
- Sacha sauce 1 tbsp
- Curry powder 1/2 tbsp
- Turmeric powder 2 tsp
- Sugar 1/2 tbsp
- 1 Bay leaf
- Corn starch slurry (1/2 tbsp cornstarch, 1/2 tbsp water)
- Water 4 cups

Instructions:
1. Wash & peel the skin off your daikon. Peel a few layers off bc the top layers are matured and taste bitter.
2. Sliced them into coins and in half.
3. Boil them for 20 mins and strain. Keep the liquids. We’ll be using it later!
4. In a deep pan, sauté onions, garlic and ginger until fragrant
5. Add in curry powder, tumeric, chu hou paste, sacha sauce, oyster sauce and mix.
6. Add in your water earlier used to boil daikon, sugar, bay leaf and mix mix mix
7. Once everything is thoroughly dissolved, add in your fish balls and daikon.
8. Let it simmer for 5 mins.
9. Optional: I like my sauce a little thicker so that it clings onto the fish balls. If you do too, add in a corn starch slurry to thicken the sauce otherwise you can serve as is.
10. Plate up & enjoy!

#curryfishballs #hongkongcurryfishballs #fishballs #hongkongstreetfood #hkfoods

• #howto_style
• #hong_kong_curry_fish_balls
• #curry_fish_ball_recipe
• #fish_balls