VEGAN HONG KONG CURRY FISH BALLS

Hey Kale Sandwichers! Here's a veganized version of one of our favourite street foods from our pre-vegan days. Hong Kong curry fish balls. This very popular food on a stick is typically sold in stalls & stands all over Asia and local Chinatowns around the world. We were at Pacific Mall (our local Asian mega mall) the other day and saw them selling these and we just knew we had to figure out how to replicate those delicious balls on a stick! So here it is... our vegan version of Hong Kong curry fish balls, hope you like it!

Ingredients

Vegan Fish Balls
325gr firm tofu*
1 tsp salt
¼ tsp black pepper
½ tsp garlic powder
½ tsp onion powder
25 gr roasted seaweed (we used 2 individual serving packs)
½ cup potato starch
½ cup wheat gluten

*Tofu must be firm so it forms a stiff yet bouncy dough. If you use soft/medium tofu there will be too much water content for the amount of wheat gluten written in the recipe for the correct texture

In a blender or food processor, blend tofu until smooth. Transfer to a mixing bowl and add salt, pepper, garlic & onion powder. Add cut seaweed and mix well. Next add potato starch and mix throughly until combined. Add wheat gluten last, it will bind together very quickly once you start kneading it. Knead for 1-2 minutes until a ball forms and roll into smaller pieces. You could make any shape you want at this point, just make sure they are all uniform in shape and size so they cook evenly. We roll them to about the size of a large marble, 1 inch diameter.

Heat up 1/2 inch of oil on medium heat (350 degrees F) and carefully add fish balls. Do not overcrowd the pot/pan because they will expand slightly. Cook for 5 minutes until light, golden and crispy. Remove with a slotted spoon and drain on paper towel or rack.

Easy Curry Sauce
3 tbsp minced shallots
1 tsp curry powder (use your favourite, we like Madras curry powder)
¼ tsp chili pepper flakes (optional)
½ tsp sugar
¼ tsp ground white pepper
2 tsp soy sauce
1 cup water
½ tbsp cornstarch
Salt to taste

Mix curry powder, chili pepper powder, pepper & sugar with soy sauce and 1 tbsp of water to form a paste. Mix cornstarch into water and set aside. In a pan on medium heat, add 1 tbsp of oil and shallots and fry for 2-3 minutes until lightly browned. Add curry paste and fry for 30 seconds until fragrant. Add cornstarch water and stir. Bring sauce to a boil to thicken. Reduce to low heat and add about 15-20 fried vegan fish balls. Simmer for 10 minutes stirring occasionally. Serve with rice or noodles or on skewers as an appetizer. Enjoy!

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VEGAN FISH BALLS • Hong Kong Style Curry 'Fish' Balls

Видео VEGAN HONG KONG CURRY FISH BALLS канала Kale Sandwich Show