Hong Kong Curry Fish Balls
Ingredients
- 3 tbsp Vegetable oil divided
- 5 Shallots minced
- 1½ tbsp Flour
- 60 g Thai yellow curry paste
- 2 cups Chicken stock
- ⅓ cup Coconut milk
- 3 tbsp Curry powder
- 1 tbsp Light soy sauce
- ⅛ tsp Freshly ground white pepper
- ⅛ tsp Freshly ground black pepper
- 2 pinches Sugar
- 600 g Asian fried fish balls
Instructions
- Add two tablespoons of oil to a shallow pan or skillet over medium-high heat. Fry the shallots until they start to caramelize.
- Add the flour and stir thoroughly to combine, cooking for a minute or so.
- Make a space in the center of the pan, and add the last tablespoon of oil and the curry paste. Fry until fragrant.
- Add the chicken stock and stir thoroughly, breaking up the curry and the roux. Bring to a boil and let thicken.
- Add the coconut milk, curry powder, soy sauce, white and black peppers, the sugar, and finally, the fish balls.
- Simmer for 10 minutes until the curry sauce thickens and the fish balls are warmed through.
- Serve immediately in the pan or on skewers. You can also eat these with a bowl of plain rice or noodles!
- DONE!