📝 About This Recipe
Transport yourself to the bustling neon-lit corners of Mong Kok with these iconic bouncy fish balls bathed in a rich, aromatic curry sauce. This quintessential Hong Kong street snack features a signature 'springy' texture and a complex gravy that balances savory umami with a hint of sweetness and spice. Perfect for those who crave the nostalgic flavors of the Dai Pai Dong, this recipe brings the authentic taste of the harbor city right into your kitchen.
🥗 Ingredients
The Fish Balls
- 500 grams Fried Fish Balls (Look for 'fried' variety with a golden skin at Asian markets)
- 2 cups Water (For simmering)
Aromatic Base
- 4 cloves Garlic (minced finely)
- 2 pieces Shallots (minced)
- 1 inch Ginger (grated)
- 2 tablespoons Vegetable Oil (for sautéing)
Curry Sauce Seasoning
- 2 tablespoons Madras Curry Powder (or any fragrant yellow curry powder)
- 1/2 teaspoon Turmeric Powder (for vibrant color)
- 1 tablespoon Shacha Sauce (Chinese BBQ Sauce) (adds essential depth and umami)
- 1 tablespoon Oyster Sauce
- 2 teaspoons Light Soy Sauce
- 15 grams Rock Sugar (or 1 tbsp granulated sugar for a glossy finish)
- 1/4 cup Coconut Milk (for creaminess)
- 1 tablespoon Cornstarch (mixed with 2 tbsp water to make a slurry)
👨🍳 Instructions
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1
Rinse the fried fish balls under warm water to remove any excess surface oil from the packaging. Drain and set aside.
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2
Heat 2 tablespoons of vegetable oil in a wok or deep saucepan over medium heat.
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3
Add the minced garlic, shallots, and ginger. Sauté for 1-2 minutes until fragrant and translucent, being careful not to burn the garlic.
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4
Lower the heat and add the curry powder and turmeric. Stir-fry the spices in the oil for 30 seconds to 'bloom' their flavors and release the oils.
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5
Stir in the Shacha sauce, oyster sauce, and light soy sauce, mixing well into a thick paste.
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6
Pour in 2 cups of water and add the rock sugar. Bring the mixture to a gentle boil, stirring until the sugar has completely dissolved.
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7
Add the fish balls to the liquid. The liquid should almost cover them; if not, add a splash more water.
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8
Reduce the heat to low, cover the pot, and simmer for 10-12 minutes. This allows the fish balls to absorb the curry flavor and expand slightly.
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9
Remove the lid and stir in the coconut milk, which will give the sauce its signature orange-gold hue and a velvety mouthfeel.
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10
Slowly pour in the cornstarch slurry while stirring constantly. Continue to simmer for 1-2 minutes until the sauce thickens enough to coat the back of a spoon.
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11
Give the fish balls one final toss to ensure every single one is generously glazed in the thick curry gravy.
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12
Turn off the heat. For the most authentic experience, let them sit in the sauce for another 5 minutes before serving.
💡 Chef's Tips
Always use 'fried' fish balls (the ones with the golden-brown skin) as they hold the sauce better than the plain white variety. Do not skip the Shacha sauce; it provides the 'secret' savory funk essential to Hong Kong style curry. If you prefer a spicier kick, add a teaspoon of chili oil or a few dried chilies during the aromatic sauté step. Avoid overcooking the fish balls past 15 minutes, or they may lose their signature 'springy' (tan-ya) texture and become mushy.
🍽️ Serving Suggestions
Serve on bamboo skewers (3-4 balls per skewer) for the authentic street food vibe. Pair with a cold glass of Hong Kong-style Iced Lemon Tea to cut through the richness. Serve alongside a side of 'Chee Cheong Fun' (steamed rice rolls) to soak up the extra curry sauce. Provide a small dish of extra sweet soy sauce or hoisin sauce for dipping on the side.