Curry Fish Balls Recipe( 咖喱三寶 )魚蛋.蘿蔔.紅腸

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

INSTRUCTIONS

1. First, using a peeler ,peel off the skin of the radish and cut it into pieces.
2. Next, cut red sausage into slices.
3. Use boiling water to clean up fried fish balls and white fish balls.
4. Then, cut the shallots and garlic into pieces and slightly smush the curry brick.
5. 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.
6. Put radish with low heat for about 5 minutes ( depending on the size of radish) and stir evenly.
7. 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). 
8. Add white fish balls and red sausage. Put the lid on for about 2 minutes.
9. Lastly, serve.

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.

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.

Curry Fish Balls ( 咖喱三寶 )魚蛋.蘿蔔.紅腸

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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

1. Peeling the radish deeper will allow a much sweeter taste
2. Use boiling water to clean up the oil on the surface of fish balls.
3. It will taste better if you wait for it to marinade for 24 hours.

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