Hong Kong Curry Fish Balls 街邊咖哩魚蛋

🧂 Ingredients

• 500 g Deep-fried fish balls
• 200 g Beef omasum
• 250 g Baby octopus
• 200 g Wieners

  (regular size are fine too)
• 200 g Fish siu mai
• 200 g Chicken hearts
• 350 g White radish
• 50 g Wheat gluten balls
• 6 Large shallots

  chopped or sliced
• 3 slices Ginger
• 8 cloves Garlic

  , chopped (approx. 3 tbsp)
• 2 tbsp Oil
• 500 ml Broth
• 2 tbsp Cornstarch
• 2 tbsp Water
• 4 tbsp Curry paste
• 4 tbsp Smooth peanut butter
• 2 tbsp Chinese barbeque sauce

  (Sha cha sauce)
• 1 tbsp Oyster sauce
• 1 tbsp Chu Hou sauce
• 1 tbsp Spicy bean paste

  (dou ban sauce)
• ½ tsp Turmeric powder
• 1 tbsp Dark soy sauce
• 2 tsp Sugar
• 25 g Rock sugar

Instructions

• 1 Peel white radish and make quarter turn cuts
• 2 Bring a pot of water to a boil, add 25 g rock sugar and white radish. Wait for
  it to boil and turn down heat to medium. Cook for approx. 20-30 minutes until
  soft then drain and set aside This will infuse some sweetness into the white
  radish and remove some of the bitterness, if any
• 3 Clean baby octopus. Remove beak and cut a slit in the head to remove all the
  organs if not already done. Set aside
• 4 Bring another pot of water to a boil, add chicken hearts, baby octopus and the
  beef omasum. Cook beef omasum for 2-3 minutes until cooked, submerse in cold
  water, cut into smaller pieces and set aside. Cook chicken hearts and baby
  octopus for approx. 4 minutes until cooked, drain and set aside. I boiled them
  separately but boiling them together is fine too
• 5 Bring a big pot of water to a boil. All the following ingredients need to be
  boiled for a few minutes to wash off some of the oil that is on the foods. When
  water boils, add fish balls, wieners, fish siu mai and wheat gluten balls. When
  water boils again, remove everything except for the wheat gluten balls, they’ll
  need an additional 5 minutes to soften the inside. Deflate them and set aside
• 6 In a bowl, combine 4 tbsp curry paste, 4 tbsp smooth peanut butter, 2 tbsp
  Chinese barbeque sauce, 1 tbsp oyster sauce, 1 tbsp Chu Hou sauce, ½ tsp
  turmeric powder and 1 tbsp spicy bean paste and set aside
• 7 Prepare a few slices of ginger, chop garlic and shallots If you like ginger, you
  can also mince it and mix it in with the sauce. I usually keep them in slices so
  that I can easily fish them out
• 8 In a wok, pot or large pan, on medium high heat, add 2 tbsp oil and add sliced
  ginger. Stir-fry until lightly toasted
• 9 Add chopped shallots and garlic. Stir-fry until aromatic
• 10 Make room in the centre of the pan or push everything to one side. Add sauce
  mixture. And let it cook for one minute while mixing the sauce together
• 11 Then mix together with shallots and garlic
• 12 Add 2 cups broth, bring to a boil and turn the heat to low
• 13 Combine 2 tbsp cornstarch with 2 tbsp water. Mix and slowly pour into the curry
  sauce. Mix well until thickened
• 14 Taste the sauce. Add some dark soy sauce to adjust the colour of the sauce. Add
  light soy sauce and sugar to adjust the taste. I added 1 tbsp of dark soy sauce
  and 2 tsp sugar to mine
• 15 Turn heat to medium-high and add everything that’s set aside except the fish siu
  mai (the skin will fall off if you simmer it in the curry sauce so just add
  those when you’re ready to serve). I usually keep the same kinds together so
  that they can be easily found. Mix them within their own groups What goes in
  will be the deep-fried fish balls, wieners, baby octopus, beef omasum, white
  radish, chicken hearts and wheat gluten
• 16 When sauce starts to simmer, turn heat to low, cover with lid and cook for 10
  minutes
• 17 Add fish siu mai
• 18 Serve

Nutrition Info