Any “fin” you can eat, I can eat vegan 🐟🌱
Ok, so I realise this isn’t the most aesthetically pleasing plate of food I’ve ever posted 🙈but look past that because DAMN was it delicious 🤤
I recently popped into my local Longdan supermarket and found that they had some vegan “fish” balls which I was very intrigued by! 🐟For anyone wondering, the brand is Everbest and is made using mainly soy protein, tapioca starch & konjac 🌱
After some recipe hunting, I decided I wanted to veganise a traditional Hong Kong street food dish: Curry fish balls and I found a great, authentic recipe from the amazing team at @thewoksoflife 🥘 I didn’t fry mine this time because I was a bit nervous about cooking with them for the first time but I defo would next time to see what they’re like! ☺️
Originally from Chiu Chow city and Fujian provinces, fish balls were originally served Chiu Chow style – white, boiled, and in noodle soup. But when hawkers began frying them up and serving them with curry sauce, they gained more popularity, and I can see why! 👀
I’ve never had fish balls, vegan or not so this was a brand new experience for me ☺️
I must say, the “fish” balls did have a pretty fishy flavour 🐟 They were smooth and (I mean this in the most delicious way) almost slimy with a bouncy / springy texture. Kinda hard to describe but I liked them!
The curry sauce was thick, rich and had a little bitterness to it which was beautiful ♥️ Ours came out a little chunkier than expected, even though we blitzed they shallots, but I quite liked that texture. I’ll definitely be making them again!
I’ve never been to Hong Kong but I’d love to one day. Has anyone been? Or have you ever had any variation of this dish? 🇭🇰