Hong Kong Curry Fish Balls

Ingredients:

1 kg / 2.2 lb fried fish balls (or regular fish balls)
1 kg (2.2 lb) daikon (mooli)
20 rehydrated dried prawns (shrimp)
2 tbsp yellow curry paste
1 tbsp sacha sauce
1 tsp chu hou paste
1 tbsp turmeric powder
3 tbsp Chinese curry powder
10 garlic cloves garlic, finely chopped
5 red shallots, finely chopped
2 slices fresh ginger, finely chopped
3 tbsp cooking oil
2 tbsp Shaoxing rice wine
1 tbsp oyster sauce
2l (8 cups) water
1 tsp salt (or to taste)
1 1/2 tbsp sugar (or to taste)
1/2 tbsp sugar (to blanch the daikon)
1 tbsp potato starch (for the starch slurry)
2 tbsp water (for the starch slurry)
3 bay leaves
3 dried chillies

Method:

Place the rehydrated prawns (shrimp) in a mortar and pound until fine (this is easiest done in small batches).

Remove the top of the daikon (mooli) then peel off the skin. Once you’ve removed the skin peel them again to remove the next layer (this is essential to remove the bitterness and the woody layer just beneath the skin). Now cut the daikon into large chunks about 5cm (2 in) wide.

Bring 1l (4 cups) water to a boil and add ½ tsp sugar and a pinch of salt. Add the daikon pieces and blanch for 2 minutes. Drain in a colander.

Bring a further 1l (4 cups) water to a boil and add ½ tbsp water and a pinch of salt. Add the blanched daikon and cook for 3 minutes then pour the contents of the pan into a large heat-proof bowl.

Place a wok over low-medium heat. When hot add the oil and when hot (the end of a chopstick inserted into the oil should bubble). Add the pounded prawns and fry for 3 minutes, until golden brown.

Reduce the heat to low and pour in the curry powder, turmeric powder, curry paste, chu hou paste and sacha sauce. Stir fry for 15 seconds.

Pour the Shaoxing rice wine around the rim of the wok then stir in for 15 seconds.

Now increase the heat to high and pour in the daikon along with its cooking water. Add the chilli and bay leaves, bring to a simmer and cook for 3 minutes.

Add the fired (or steamed) fish balls and mix through the sauce. Season with salt, oyster sauce and sugar then cook for 15 minutes more.

Reduce the heat to medium, add the potato starch blended with the water. Stir as you pour in the slurry, so it becomes evenly incorporated into the gravy.

Serve threaded on bamboo skewers.