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Curry Fish Balls

Street food has taken a turn for the best over the years. Whether it’s the snack shacks by the side of offices in the business district, or smaller mobile vendors, street food cred has never been better. So what’s next for easily available and affordable street foodstuff? Its surging popularity has led Potatoes USA to offer this selection inspired by different corners of Asia. Experience the enhanced flavors, convenience and ease of using U.S. potatoes in various forms for these street food recipes. Now let’s get cooking!
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ServingsServes 80 pcs. - 15g. balls, 1.15kg.
Potato Type: Russet
Prep Method: Boiled

Dish

Side DishSnack

Serving

Serves 80 pcs. - 15g. balls, 1.15kg.

Description

Street food has taken a turn for the best over the years. Whether it’s the snack shacks by the side of offices in the business district, or smaller mobile vendors, street food cred has never been better. So what’s next for easily available and affordable street foodstuff? Its surging popularity has led Potatoes USA to offer this selection inspired by different corners of Asia. Experience the enhanced flavors, convenience and ease of using U.S. potatoes in various forms for these street food recipes. Now let’s get cooking!

Ingredients

+

Fish Cake:

  • 650g Dory Fillet or any white fish fillet, thawed
  • 200g Frozen Squid, thawed, chopped
  • 1pc Egg White
  • 3g 1/2 tsp Salt
  • 15g 1 tbsp White Sugar
  • 50g 1/2 cup Cornstarch
  • 50g 3 tbsp Dehydrated Potato Granules
  • 50g 1/2 cup All Purpose Flour
  • 30g Spring Onion, chopped
  • 5g 1 tsp MSG
  • 100g Plain Crisscut fries, fried, chopped
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Stock:

  • 1L 4 cups Water
  • 15g 1 tbsp Curry Powder
  • 30g 2 tbsp Yellow Curry Paste
  • 400ml 1-2/3 cups Coconut Cream
  • 30g 2 tbsp Peanut Butter
  • 1/2 cube Fish Bouillon Cubes
  • 5g 1 tsp Chili Peppers

Preparation

  1. In a food processor, combine everything until smooth. Chill for 30 mins.
  2. Combine ingredients for the stock. Let it boil, and simmer.
  3. Prepare a cup of water and 1 measuring tablespoon. Or using your hand to squeeze in the fish paste to form into balls.
  4. Cooking: Dip the table spoon in water then scoop out some fish cake batter. Drop it in simmering stock. Let it cook for a minute or two or until it floats. Repeat the procedure by dipping the spoon in water before scooping some fishcake.
  5. Serve 5 pcs. in a cup with a ladle of stock.

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