I’m so excited to start my Hong Kong street food series! To kick off this series, I’m making one of my favorite snacks, curry fish balls!
Growing up, I would hear my dad rave about how much he missed the street food when he was living in Hong Kong. Luckily, I live in one of the most diverse cities in the world – NYC and was able to enjoy this as a kid growing up 🙂
Every weekend I would visit my grandmother’s house in NYC Chinatown and I would have curry fish balls with rice noodles from the corner street vendor. This is a very nostalgic snack and I’m so happy to be able to share this with you!
Curry Fish Balls
- 15 (225 g) fishballs
- 2 tbsp neutral oil
- 1 tbsp garlic minced
- 2 tsp curry paste preferably Maesri brand
- 2 tbsp curry powder preferably madras
- 2 1/2 cups chicken stock low sodium
- 1 tbsp oyster sauce
- 1 tsp soy sauce
- 1 tsp sugar
- 1/8 tsp salt adjust to taste
- 2 tbsp evaporated milk or your choice of milk
- 1 tsp cornstarch
- 1 tbsp water
- In a pot with water, boil the fish balls for 5 minutes. Drain and set aside.
- In a wok or pan over medium heat, add oil and minced garlic. Cook for 1 minute until fragrant.
- Turn the heat down to low and add the curry paste. Cook for 1-2 minutes then add the curry powder.
- Pour in the chicken stock and stir until the curry mixture has dissolved. Add oyster sauce, soy sauce, sugar, salt, and evaporated milk.
- Once the sauce comes up to a boil, add the fish balls and cook for 3 minutes.
- In the meantime, prepare the cornstarch slurry by combining cornstarch and water.
- Pour in the slurry slowly until it reaches your desired consistency.
- Once thickened to your liking, serve immediately and enjoy!
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