咖喱魚蛋Curry Fish Balls

Prep 5 min·Cook 20 min

1. 1You're here
   Step 1.

   Bring the water to the boil, add the fish balls and blanch for 2 minutes to rinse off surface oil and thaw them through. Drain.

   1 l Water (for blanching)600 g Fried fish balls (small street-style)

   2 minBoil / blanch
2. 2
   Step 2.

   Warm the curry sauce in a pot over low heat. If it is very thick, loosen it with a few spoonfuls of water.

   500 ml Hong Kong Street Curry Sauce

3. 3
   Step 3.

   Add the fish balls and simmer gently, stirring now and then so the bottom does not catch, until they swell slightly and soak up the sauce.

   600 g Fried fish balls (small street-style)500 ml Hong Kong Street Curry Sauce

   15 minSauce making / reducing

   Mum's tip媽媽小貼士

   Low heat and time are the secret. The longer they sit in the sauce, the more flavour goes in.
4. 4
   Step 4.

   Thread 5 or 6 fish balls onto each bamboo skewer, or pile into paper cups, and spoon extra sauce over.

   600 g Fried fish balls (small street-style)500 ml Hong Kong Street Curry Sauce