The taste is pleasantly savory and will have a strong hit of seafood flavor. You’ll uncover a thick layer of oil upon opening the can, then scoop into a thick paste-like sauce that is the result of the cooked down ingredients. If you’ve never seen or heard of sa cha sauce, it’s an aromatic blend of dried shrimp, flatfish (like brill), chili, garlic and oil. A popular brand that has most (if not all) types is Lee Kum Kee. We get all of our sauces from Asian supermarkets in the sauce aisle. Mixing in a variety of sauces means the end result will be exquisitely rich.Using a splash of Shaoxing rice wine adds an aromatic sweetness.Adding fried shrimp layers a deep umami flavor into the curry.They’re then boiled or fried, which makes them perfect for turning into Curry Fish Balls! Why this recipe works The meat is removed from the bone in a similar way we do for our Fish Floss, but it’s then minced by hand, mixed with all the other ingredients and slapped multiple times to get its signature springiness. Some recipes call for minced shrimp as well (like Daddy Lau does in their family recipe). To make fish balls, you’d need to mix fish meat with seasoning and a binding ingredient such as a starch or flour. The best part about making Curry Fish Balls at home is that for any leftover curry, you can easily soak it all up with a bowl of steaming hot rice! What are fish balls made of? The deep flavors come from premade sauces and I promise there is minimal chopping. Juicy, springy bites are smothered in a rich spice-infused curry that is a heavenly treat when soaked into sweet daikon. These are packed with explosive flavor from the get-go. You won’t miss the store bought ones when you’ve had a go at these! Why homemade ones are worth it So instead, homemade Curry Fish Balls became our favorite weekend snack. Unfortunately, coming back home to Australia meant that we didn’t have the luxury of simply popping down to the local markets to pick up a few skewers whenever hunger struck. Stalls are often operated by restaurant veterans who are able to pierce through five fish balls at astonishing speed using a single bamboo skewer. They’re fairly easy to come by and even easier to spot along with other classics like Ham Sui Gok (Fried Glutinous Rice Dumplings 咸水角) or Braised Beef Honeycomb Tripe. One of the first things we tried on our family trip to Hong Kong was the infamous 咖喱魚蛋, affectionately known as Curry Fish Balls. If meatballs are your kind of food, try homemade pork or beef ones! Hong Kong’s iconic street food Our incredibly easy homemade version comes out thick and creamy and can be enjoyed just as you would in the streets of Hong Kong – right off a skewer! These Hong Kong inspired Curry Fish Balls are generously coated in a luscious sauce full of bold, spicy and fragrant flavors.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |