Curry Fish Balls.
These are super easy and a great snack.
1/2 kg fishballs
1 litre water
2 T liquid chicken stock / 1 cube of chicken stock
1 T hoisin sauce
1 T curry powder (or more if you like)
1 T Shaoxing Huatiao wine
Bring all the ingredients, except fish balls to a boil.
You may skewer the fishballs beforehand.
Place fishballs in the boiling liquid and leave to boil for 10 mins.
The fish balls will look pale when they are hot and fat. When they’ve cooled down, the golden colour will get stronger.
Serve with chilli sauce or peanut sauce, if you like. Or leave some of the curry sauce that they were cooked in for dipping, you can thicken it with cornstarch.
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