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If you’ve been to any country in Asia , you would understand the art of street food and the irresistible goodness of curry fish balls. Curry fish balls is a classic street food in Hong Kong. It’s best served on a stick in my opinion. Now you don’t have to travel to Asia to get to eat this delicious goodness. This time you’re able to serve this at your next potluck !
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INGREDIENTS
- 835g radish
- 15 fried fish balls
- 12 white fish balls
- ½ a red sausage
- 1 shallot
- 100ml chicken soup
- 100g curry cubes
- 1 tbsp curry sauce
- 28g of crystal sugar
- 2 cloves of garlic
- 300ml water
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INSTRUCTIONS
- First, using a peeler ,peel off the skin of the radish and cut it into pieces.
- Next, cut red sausage into slices.
- Use boiling water to clean up fried fish balls and white fish balls.
- Then, cut the shallots and garlic into pieces and slightly smush the curry brick.
- Use 1 tbsp of oil on low heat and put shallot , garlic, curry brick and curry sauce together in a wok. Then, slowly put two and half cups of hot water into it. When the curry brick is slowly melted, put chicken soup, crystal sugar and a little bit of black pepper. Stir them well until they are boiled.
- Put radish with low heat for about 5 minutes ( depending on the size of radish) and stir evenly.
- Add fried fish balls and stir evenly. Put the lid on for about 1 minutes (because the size of the fried fish ball is bigger).
- Add white fish balls and red sausage. Put the lid on for about 2 minutes.
- Lastly, serve.
![](https://i0.wp.com/evaswok.com/wp-content/uploads/2022/08/IMG_4239.jpg?resize=1440%2C1080&ssl=1)
TIPS
- Peeling the radish deeper will allow a much sweeter taste
- Use boiling water to clean up the oil on the surface of fish balls.
- It will taste better if you wait for it to marinade for 24 hours.
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if you’re an asian immigrant family and miss the street food from your home country, this recipe is for you ! Make sure to tag us @evaswok on instagram so we can show your wonderful recreations.
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Curry Fish Balls ( 咖喱三寶 )魚蛋.蘿蔔.紅腸
Ingredients
- 835 g radish
- 15 fried fish balls
- 12 white fish balls
- ½ a red sausage
- 1 shallot
- 100 ml chicken soup
- 100 g curry cubes
- 1 tbsp curry sauce
- 28 g of crystal sugar
- 2 cloves of garlic
- 300 ml water
Instructions
- First, using a peeler ,peel off the skin of the radish and cut it into pieces.
- Next, cut red sausage into slices.
- Use boiling water to clean up fried fish balls and white fish balls.
- Then, cut the shallots and garlic into pieces and slightly smush the curry brick.
- Use 1 tbsp of oil on low heat and put shallot , garlic, curry brick and curry sauce together in a wok. Then, slowly put two and half cups of hot water into it. When the curry brick is slowly melted, put chicken soup, crystal sugar and a little bit of black pepper. Stir them well until they are boiled.
- Put radish with low heat for about 5 minutes ( depending on the size of radish) and stir evenly.
- Add fried fish balls and stir evenly. Put the lid on for about 1 minutes (because the size of the fried fish ball is bigger).
- Add white fish balls and red sausage. Put the lid on for about 2 minutes.
- Lastly, serve.
Notes
- Peeling the radish deeper will allow a much sweeter taste
- Use boiling water to clean up the oil on the surface of fish balls.
- It will taste better if you wait for it to marinade for 24 hours.