A delicious HK street snack recipe featuring tender fishballs in curry sauce, complemented by radish and crispy pork skin. This dish is aromatic and rich in flavor, perfect for enjoying on skewers.
1: Prepare the ingredients. Soak the pig skin in a gallon of water with 1/2 cup of white vinegar for 45 minutes or until softened. Rinse and squeeze out water, then soak in water with 1 tbsp of vinegar.
2: Boil the fishballs for 10-15 minutes until hot or they float up. Cut the radish into small pieces and boil until softened.
3: Cook the sauce by stir-frying onions and garlic until golden brown. Then add in all the ingredients for the curry sauce and bring it to a simmer.
4: Add in the fishballs, radish, and pig skin. Mix well with the sauce until everything is coated evenly.
5: Eat with a skewer to get the HK street snack vibe. Enjoy!
