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Hong Kong Style Curry Fishballs & Medley

Youreadygirl
The queen of Hong Kong’s street food scene. Mixed with a spicy and bold curry sauce, you’ll get hooked onto this instantly without a doubt.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course, Snack
Cuisine Cantonese
Servings 4

Ingredients
  

  • ½ of a white radish (daikon) (cut into chunks)
  • 3 cups water, plus more for cooking the white radish
  • ¼ stick of brown slab sugar
  • Neutral oil, for cooking
  • 4 garlic cloves (minced)
  • 2 shallots (minced)
  • Splash of Chinese cooking wine
  • 270 g beef omasum (cleaned and cut into pieces)
  • 250 g fishballs
  • 250 g beef balls
  • ¼ tsp salt
  • 1 tsp sugar
  • 1 tbsp oyster sauce
  • 1 tbsp soy sauce

Curry Paste Mixture

  • 2 tbsp Koon Yick Wah Kee curry paste (add 1 tbsp for less spicy)
  • 1 tbsp satay paste
  • 1 tsp chu hou sauce
  • 1 tsp ground turmeric

Cornstarch Slurry

  • 1 tbsp cornstarch
  • 1 tbsp cold water

Instructions
 

Radish

  • Start by preparing the white radish.
    In a large wok filled with boiling water, boil the white radish for a few minutes to get rid of the bitterness. Scoop out and set aside.
  • In a clean wok, add in the boiled white radish, 3 cups of water, and the brown slab sugar piece.
    Bring to a boil and cook for 10 minutes. Make sure the sugar has completely dissolved.
  • Remove from the wok and set aside everything (including all the liquid – you’re going to need this later).

Curry Paste Mixture

  • In a bowl, mix together all the ingredients until combined. Set aside.

Assembling the Curry

  • In a wok with heated neutral oil over medium-high heat, stir fry the garlic and shallots until fragrant.
  • Add in the curry paste mixture and keep on stir frying it for a few minutes to allow the flavours to come out.
  • Add in the Chinese cooking wine and mix until the liquid has evaporated.
  • Add back in the cooked white radish and the liquid that was set aside earlier.
  • Add in the beef omasum, fishballs, and beef balls and give everything a good mix. Once it comes to a boil, lower the heat to medium-high, and continue cooking for 5-7 minutes, or just until everything is cooked through.
  • Season the curry by adding salt, sugar, oyster sauce, and soy sauce.
  • Mix in the cornstarch slurry (mix the 2 ingredients in a bowl first) to thicken the sauce a little.
  • The fishballs and beef balls should be finished with a glossy and shiny look. Plate and enjoy!