If you have been to Hong Kong, you will know how much Hong-Kongese like their curry fish balls, because they are EVERYWHERE! A while ago, a friend posted this curry fishball recipe on Facebook and immediately a lot of my friends started to make them. Thanks BuBu ma to share this recipe with us!
Ingredients
*2 tablespoon EVOO
*1/3 cup garlic, minced
*1/3 cup dry onion
*1/2 bottle Lee Kum Kee Curry Sauce
*~20 fishballs
*1 tablespoon Ning Chi Spicy pot sauce(add more if you like spicy)
Directions
1) Put EVOO to a medium size pot in low-medium heat, add in garlic and dry onion. Stir fry until you smell the aroma comes out from the garlic and onion and they turn slightly brown, about 3-4 minutes.
2) Add in curry sauce and stir fry for 2 minutes. Turn up the heat to high, add in fishball and enough water to cover the fishballs. When it is boiling, add spicy pot sauce. Cook for about 10-15mintues, serve warm.
Ingredients
*2 tablespoon EVOO
*1/3 cup garlic, minced
*1/3 cup dry onion
*1/2 bottle Lee Kum Kee Curry Sauce
*~20 fishballs
*1 tablespoon Ning Chi Spicy pot sauce(add more if you like spicy)
Directions
1) Put EVOO to a medium size pot in low-medium heat, add in garlic and dry onion. Stir fry until you smell the aroma comes out from the garlic and onion and they turn slightly brown, about 3-4 minutes.
2) Add in curry sauce and stir fry for 2 minutes. Turn up the heat to high, add in fishball and enough water to cover the fishballs. When it is boiling, add spicy pot sauce. Cook for about 10-15mintues, serve warm.
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