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HK Style Curry Fishball

Served piping hot on skewers or in small bowls, these golden curry-coated fish balls are a nostalgic favorite for locals and visitors alike — a simple yet bold snack that captures the essence of Hong Kong street culture.
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Course: Appetizer, Side Dish, Snack
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb deep fried fishball or Beef balls
  • 2 tablespoons HK curry powder
  • 1 tablespoon oyster sauce
  • 1 tablespoon peanut butter
  • 1 teaspoon of sugar or substitute
  • 1 medium size red onion or ½ cup shallots chopped
  • 3 cloves of garlic chopped
  • 2 cups of water

Equipment

  • Saucepan / Wok
  • Wooden Spoon / Spatula
  • Mixing Bowl
  • Measuring Cups & Spoons
  • Skewers / Toothpicks
  • Ladle / Serving Spoon
  • Serving Bowl / Dish

Instructions
 

  1. Boil fishball and rinse to remove excess oil.
  2. Saute garlic and onion in a pot.
  3. Add curry powder and stir until smoky
  4. Reduce heat and add oyster sauce and sugar.
  5. Add peanut butter and stir until melted
  6. Add water and stir until smooth and bubbly.
  7. Add fishball and cook for 10 minutes
  8. Serve hot and make your neighbor jealous as your hallway will smell like curry the whole day!

Macros

Estimate for the whole recipe:
Calories: ~675 kcal
Protein: ~47g
Fat: ~34g