Curry fish balls
Curry fish balls, from above
Non vegHong Kong

Curry fish balls

Bouncy fish balls on a skewer, soaked in sweet yellow curry. Hong Kong's classic street snack.

20 minTime
15 gProtein each
mediumSpice
Skewers on the corner2 chapters · 1 min read

Make it your way

Grandma's wayFish balls simmered in curry sauce.
The original
334kcalsame
15 gproteinsame
2 gfibresame
20minutessame

Gaa lei yu daan, a Hong Kong street snack.

Per serving, worked out from the ingredient table.

Ingredients

3 servings
Fish cakes400 g fish balls
Cooking oil (vegetable oil)1 tbsp
Shallots3, chopped
Garlic3 cloves
Curry powder1½ tbsp
Thin coconut milk⅔ cup
Water¾ cup
Sugar2 tsp
Soy sauce2 tsp
Cornflour (cornstarch)1 tsp, in water

Method

4 steps
  1. 1Fry the shallots and garlic in oil until soft, then add the curry powder and fry until fragrant.
  2. 2Add coconut milk, water, sugar and soy and simmer 3 minutes.
  3. 3Add the fish balls and simmer 8 minutes, then thicken lightly with cornflour.
  4. 4Thread onto bamboo skewers and spoon over extra sauce.
Serve it like this

Thread 5 or 6 balls on each bamboo skewer and serve in a paper cup with extra curry sauce poured over.

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Make it a meal

What goes with Curry fish balls: a bread or rice, a side, something to drink and something sweet.

With a main Cart noodles60 min
On the side Hong Kong borscht120 min
On the side Stir fried bok choy with garlic10 min
To drink Hong Kong milk tea15 min
To drink Yuenyeung15 min
Something sweet Hong Kong egg tarts75 min
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