Hong Kong Style Curry Fishball 港式咖哩魚蛋

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]
500ml Water
2 Tbsp Oyster Sauce
1 Tbsp Soy Sauce
1 tsp Chicken Powder
1 tsp Sugar
Pinch of Salt


  1. Remove fishballs from packet, boil them until they expand, which helps to absorb the sauce later. Drain excess water.
  2. Heat a deep pan on medium heat, add in the curry powder and cook until fragrance. Remove from pan.
  3. Add 1 Tbsp of oil, slightly stir fry the diced garlic and shallot, then return the curry powder to combine.
  4. Add in the rest of the ingredients to the pot and cook until sauce is reduced and thickened.

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