Easy Hong Kong Street Style Curry Fish Ball, Squid & White Radish 簡易港式咖喱魚蛋鮮魷蘿蔔 附中英文食譜

Описание: Hong Kong Street Style Curry Fish Ball, Squid & White Radish
港式咖哩魚蛋鮮魷蘿蔔

Fish Ball 675g
Squid tentacles 300g
White radish 500g peeled & cut into 1.5” pieces
Shallots 50g shredded
Garlics 50g minced
Red Chili pepper 5g (more for extra spicy)
Oil 40g
Chili oil 10g optional for extra spicy

Sauce:
Curry sauce 30g
Sa Cha sauce 30g
Chili sauce 5g (more for extra spicy)
Chu Hou sauce 10g
Unsalted chicken broth 350g
Cooking wine 20g
Oyster sauce 30g
Soy sauce 15g
Dark Soy sauce 5g
Sugar 20g
Curry powder 5g

Bring a pot of water to boil. Blanch fish balls at medium heat for 1 minute. Scoop out. Boil water again. Blanch squid tentacles for 30 seconds. Scoop out. Remove dark purple skin & bone from squid and cut into smaller pieces. Boil water. Blanch radish for 3 to 4 minutes. Scoop out.
Mix ingredients in sauce.
Heat pan then add oil. Sauté shallots at low heat until fragrant then add garlic and chili pepper. Sauté until ingredients turn golden.
Add sauce. Sauté at low heat until fragrant. Turn up heat
Pour cooking wine & chicken broth. Stir and cook until boiled. Turn to low heat. Add sugar and curry powder.
Mix 1 tsp cornstarch with 1 tbsp water. Add to sauce and cook until sauce thickens a bit. Add radish. Cook at low heat for 3-4 minutes. Add fish balls. Cook for 1 minute. Add squid. Cook for 1 minute. Serve.

魚蛋 675g
魷魚鬚 300g
白蘿蔔500g 去皮切成1.5英寸的小塊
蔥頭 50g 切幼粒
蒜蓉 50g
紅辣椒 5g (如喜歡辣，可加多）
油40g
辣椒油10g (如喜歡辣）

醬：
咖哩醬30g
沙茶醬30g
辣椒醬5g （如喜歡辣，可加多）
柱侯醬10g
雞湯350g
廚用酒20g
蠔油30g
生抽15g
老抽5g
糖20g
咖哩粉5g

一鍋水燒開。用中火將魚蛋焯1分鐘， 盛出。再次煮沸水，焯魷魚鬚30秒，盛出，撕去魷魚上的深色一及骨，切成小塊。燒水，焯白蘿蔔3至4分鐘， 盛出。
混合醬汁中的配料。
熱鍋，加油。用小火炒蔥頭至香，加入蒜蓉和辣椒，炒至香及轉金黃色。倒入醬汁，用小火炒至香。轉大火，倒入酒和雞湯。一邊攪拌至煮滾，轉小火，加糖及咖哩粉。
混合1茶匙粟粉與1湯匙水，加到醬汁中煮至醬汁變稠。加蘿蔔。小火煮3-4分鐘。加入魚蛋，煮1分鐘，加入魷魚，煑一分鐘，完成。

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