Name: Hong Kong Classic Curried Fish Balls (港式咖哩魚蛋)
Yield: Serves 3–4
Cuisine: Chinese
Ingredients: 400 g (14 oz) skinless, boneless Spanish mackerel fillets (swapsies: monkfish cheeks); 1 tablespoon cornflour (cornstarch), mixed with 3 tablespoons water; 500 ml (18 fl oz/2 cups) chicken stock; 1 tablespoon fish sauce; 3 tablespoons vegetable oil; 100 g (3½ oz/1 cup) finely diced onion; 1 teaspoon sea salt; ¼ teaspoon ground white pepper; 1 teaspoon sugar; 1 teaspoon pure sesame oil; 100 g (3½ oz/¾ cup) raw, peeled and deveined prawns (shrimp); 20 ml (¾ fl oz) water; 2 cloves of garlic; 2 large fresh red chillies; 10 fresh curry leaves; 1 egg white; 2 teaspoons cornflour (cornstarch); 1 teaspoon fish sauce; 3 tablespoons coconut milk; ¼ teaspoon salt; 1 tablespoon Madras curry powder; 1 tablespoon light soy sauce; ¼ teaspoon chilli powder

Preparation info

Serves
3–4

Difficulty
Easy

Appears in

Hong Kong Diner

By Jeremy Pang

Published 2017

About

This is one of those famous street food dishes that Hong Kong is known for. Though it may seem like an odd combination for a street food dish to those who have not spent much time in Asia before, they are a staple and can be found absolutely everywhere across the city. You can’t visit a market or busy shopping centre without seeing a stand selling these, normally with a crowd around the stall of both locals and tourists alike, tucking into skewers of freshly made fish balls. Whether cooked