Fried Fish Balls炸魚蛋
Crispy on the outside, bouncy on the inside, these classic Cantonese street food fried fish balls are a beloved snack. Perfect with sweet and chili sauce.
01Ingredients
- 500g fresh or frozen fish balls
- 1 litre vegetable oil for deep frying
- 2 tbsp sweet sauce, for serving
- 2 tbsp chilli sauce, for serving
Nutrition (per serving)380kcal
- Protein12.5g
- Carbs8.2g
- Fat31g
Fiber 0.3 gSodium 485 mg
02Steps
- If using frozen fish balls, thaw them completely. Pat the fish balls dry with paper towels.
- Heat the vegetable oil in a wok or deep pot over medium-high heat until it reaches about 170-180°C (340-350°F).
- Carefully add the fish balls into the hot oil. Do not overcrowd the pot; fry in batches if necessary.
- Deep fry the fish balls for about 3-5 minutes, or until they turn golden brown and are puffed up, stirring occasionally to ensure even cooking.
- Remove the fried fish balls from the oil using a slotted spoon and transfer them to a wire rack lined with paper towels to drain excess oil.
- Serve the hot fried fish balls immediately with sweet sauce and chilli sauce on the side.
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