These white fish balls are cooked in a curry sauce that is reminiscent of the curry sauce found in Hong Kong street stalls. Make the sauce as spicy as you like by adding chili powder. These fish balls are so addictive you won’t be able to stop eating them! Serve in bowls with bamboo skewers for that authentic effect.
QL MUSHROOM fish balls have a delicious springy texture that will keep you coming back for more. What’s more, they are packed with surimi, a healthy fish protein that helps build and maintain muscle. Furthermore, they are certified Halal and are produced under strict quality conditions, so that you may enjoy them with ease of heart. And with so many ways to cook fish balls (including this awesome hawker curry fish ball recipe), you’ll always have something new to try.
Ingredients
| 250 g | MUSHROOM Frozen White Fish Ball |
|---|---|
| 3 tbsp | cooking oil |
| 50 g | shallots, minced finely |
| 20 g | garlic, minced finely |
| 4 tbsp | meat Curry Powder |
| 1 l | water or chicken stock |
| ½ tsp | Hoisin sauce |
| 1 tsp | soy bean paste |
| 1¼ tsp | soy sauce |
| 1 tsp | sugar |
| 3 g | plain flour |
| 1 tsp | chicken seasoning powder (optional) |
| Chili powder (optional) | |
| Salt to taste |
Method
- Heat cooking oil in a saucepan and sauté the shallots and garlic until fragrant.
- Add 2 to 3 tbsp of the water to the curry powder and combine to make a paste. Add the curry paste to the other ingredients in the saucepan and fry until fragrant.
- Add the rest of the water, Hoisin sauce, soy bean paste, soy sauce, sugar and salt to the pot. Bring the sauce to a boil then simmer, covered, for 20 to 30 minutes until it has reduced and thickened slightly. Add chicken seasoning powder if using and chili powder if required. If the sauce has reduced too much, add a little water to reach the desired consistency and taste. Add a little water to the flour to make a paste, add the paste to the curry sauce and bring the sauce to a boil.
- Leave the sauce to cool then blend until smooth, or alternatively, strain the sauce to remove the solids. Return the sauce to the pot. Add the MUSHROOM White Fish Balls and cook gently, covered, until the sauce starts boil and the fish balls are heated through.
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