์ด ๋ ์ํผ๋ฅผ ๋น์ ์ ์ธ์ด๋ก ๋ฒ์ญํ๋ ์ค์ ๋๋ค... ํ์ด์ง๊ฐ ์๋์ผ๋ก ์๋ก๊ณ ์นจ๋ฉ๋๋ค.
Hong Kong Curry Fish Balls
A beloved Hong Kong street food, these bouncy fish balls are simmered in a rich and savory curry sauce, often served on skewers for a convenient snack. The sauce typically includes a blend of curry powder, coconut milk, and various seasonings for a complex flavor profile.
๐ง ์ฌ๋ฃ
- 500 g Fish balls(Deep-fried or steamed)
- 2 large Shallots(finely chopped)
- 4 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 1 tsp Red chili flakes(or to taste)
- 3 tbsp Curry powder
- 2 tbsp Hoisin sauce
- 2 tbsp Oyster sauce
- 1 cup Coconut milk
- 1 cup Chicken broth
- 1 tbsp Sugar
- 1 tsp Salt(or to taste)
- 2 tbsp Cooking oil
- 1 tbsp Cornstarch(mixed with 2 tbsp water for slurry)
- 2 Scallions(chopped, for garnish)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Heat cooking oil in a large pan or wok over medium heat. Add the chopped shallots and sautรฉ for about 5 minutes until softened.
- 2
Add the minced garlic, grated ginger, and red chili flakes. Sautรฉ for another 5 minutes until fragrant.
- 3
Stir in the curry powder, hoisin sauce, and oyster sauce. Cook for 1-2 minutes until well combined and fragrant.
- 4
Pour in the coconut milk and chicken broth. Stir well to combine and bring the sauce to a simmer.
- 5
Add the fish balls to the sauce. Stir to coat them evenly. Season with sugar and salt to taste.
- 6
Simmer uncovered for 10-15 minutes, allowing the fish balls to heat through and the sauce to slightly thicken. Stir occasionally.
- 7
If a thicker sauce is desired, stir in the cornstarch slurry and cook for another 1-2 minutes until the sauce reaches your desired consistency.
- 8
Garnish with chopped scallions and serve hot. These are traditionally served on skewers.
๐ก ์ ๋ฌธ๊ฐ ํ
- โYou can use either deep-fried or steamed fish balls.
- โAdjust the chili flakes and other seasonings to your preference.
- โFor a more authentic street food experience, serve on skewers.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add other ingredients like white radish, beef omasum, or baby octopus to the curry.
- For a spicier kick, add more chili flakes or a dash of Sriracha.