Hong Kong Curry Fish Balls
Super bouncy fish balls in an addicting sweet, savoury, and spicy curry sauce.
Ingredients
Directions
- 1
Boil fishballs for 5 minutes or until the oil has released. Drain and set aside.
- 2
Saute onion, garlic, and ginger until the onion is translucent. Mix in the curry powder and cook for 1 minute. Deglaze with chicken stock, season with sacha, oyster, and optional hot sauce sauce.
- 3
Finally mix in the sugar and slowly add in the cornstarch slurry until thickened to your desired consistency. Serve hot with skewers.