One of my favourite Hong Kong Street Food on my list!
450g Fried Fishballs
2 Tbsp Curry Powder
2 Tbsp Dried Shallot
2 Tbsp Diced Garlic [fresh or dried]
2 Tbsp Oyster Sauce
1 Tbsp Soy Sauce
1 tsp Chicken Powder
1 tsp Sugar
Pinch of Salt
- Remove fishballs from packet, boil them until they expand, which helps to absorb the sauce later. Drain excess water.
- Heat a deep pan on medium heat, add in the curry powder and cook until fragrance. Remove from pan.
- Add 1 Tbsp of oil, slightly stir fry the diced garlic and shallot, then return the curry powder to combine.
- Add in the rest of the ingredients to the pot and cook until sauce is reduced and thickened.