咖哩魚蛋 Curry Fishball

Curry fish balls is a street snack that originated in Hong Kong. It was sold at roadside cooked food stalls as early as the 1950s. Fish balls were originally made from cheap fish, and often flour was added to reduce the cost, but after being soaked in curry sauce and cooked together, the fish balls have a spicy curry taste and become delicious. You can add some according to your preference before eating Hoisin sauce or chili sauce becomes a classic Hong Kong snack.
fried fish ball ingredients
Fish Sauce (Threadfin Bream) (Nemipterus spp.), Sugar, Stabilizers (R450(iii), E451(i) 50.40% Fish Sauce (Priacanthua tayenus) 12.60%, Water, Potato Starch, Sugar, Vegetable Oils (Soy, Palm), Salt, Egg White Powder, Wheat Gluten, Flavor Enhancer (MSG (E 621)) Allergens: Fish, Soy, Egg, Wheat