Hong Kong Style Curry Fishballs & Medley
The queen of Hong Kong’s street food scene. Mixed with a spicy and bold curry sauce, you’ll get hooked onto this instantly without a doubt.
Ingredients
- ½ of a white radish (daikon) (cut into chunks)
- 3 cups of water, plus more for cooking the white radish
- ¼ of a stick of brown slab sugar
- Neutral oil, for cooking
- 4 garlic cloves (minced)
- 2 shallots (minced)
- Splash of Chinese cooking wine
- 270 g beef omasum (cleaned and cut into pieces)
- 200 g fishballs
- 200 g beef balls
- ¼ tsp salt
- 1 tsp sugar
- 1 tbsp oyster sauce
- 1 tbsp soy sauce
Curry Paste Mixture
- 2 tbsp Koon Yick Wah Kee curry paste (add 1 tbsp for less spicy)
- 1 tbsp satay paste
- 1 tsp chu hou sauce
- 1 tsp ground tumeric
Cornstarch Slurry
- 1 tbsp cornstarch
- 1 tbsp cold water
Instructions
- Start by preparing the white radish. In a large wok filled with boiling water, boil the white radish for a few minutes to get rid of the bitterness. Scoop out and set aside.
- In a clean wok, add in the boiled white radish, 3 cups of water, and the brown slab sugar piece. Bring to a boil and cook for 10 minutes. Make sure the sugar has completely dissolved. Remove from the wok and set aside everything (including all the liquid - you’re going to need this later).
- Curry Paste Mixture: In a bowl, mix together all the ingredients until combined. Set aside.
- In a wok with heated neutral oil over medium-high heat, stir fry the garlic and shallots until fragrant. Add in the curry paste mixture and keep on stir frying it for a few minutes to allow the flavours to come out. Add in the Chinese cooking wine and mix until the liquid has evaporated. Add back in the cooked white radish and the liquid that was set aside earlier. Add in the beef omasum, fishballs, and beef balls and give everything a good mix. Once it comes to a boil, lower the heat to medium-high, and continue cooking for 5-7 minutes, or just until everything is cooked through.
- Season the curry by adding salt, sugar, oyster sauce, and soy sauce. Mix in the cornstarch slurry (mix the 2 ingredients in a bowl first) to thicken the sauce a little. The fishballs and beef balls should be finished with a glossy and shiny look. Plate and enjoy!