Curry Fish Balls Skewers. These are a beloved Chinese Street Food, sold at vendors and night markets. Fish Balls if you’ve never had them, are not unlike Hot Dogs when speaking to their texture and accessibility. They are made from the flesh of white fish, pounded and combined with starch, boasting a delightful chewy texture. It is common they are cooked in a curry sauce and skewered, or added to your Ramen. Enjoy this part of my childhood!
2 packs of Fish Balls (fried or not), defrosted
1/2 can Coconut Milk
1/2 block Glico Medium Curry
2 tbsps dark soy sauce
2 tsps curry powder
2 shallots, minced
3 cloves garlic, minced
1 tbsp organic raw sugar
1 tbsp Canola oil
1. Sautée garlic and shallots in oil in medium-sized pot till caramelized, on medium-high heat.
2. Add Fish Balls and fry till just golden.
3. Add 1 cup water, sugar, coconut milk, soy sauce and curries. Bring to boil.
4. Reduce to low heat and simmer 15-20 minutes. The Fish Balls may expand, but don’t worry, when they shrink again, they will absorb even more of that superb sauce.
5. Serve on skewers.
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