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Recipe details are AI-generated from the video and may contain errors — for reference only.
Curl fingers inward into a claw shape when chopping shallots to prevent the knife from slipping.
Peel 2 shallots, finely dice them, and place them into a small bowl.
Watch out
Shallots cut too large won't release full aroma, otherwise cutting too fine makes them burn easily
uniform small dice is best
Smash 3 cloves of garlic, mince them finely, and put them in the same bowl with the shallots.
Watch out
Do not leave minced garlic out too long, otherwise it oxidizes easily and turns bitter.
Turn on low heat to warm the wok, then pour in 2.5 tbsp of garlic shallot oil until slightly warm.
local_fire_departmentlow heatWatch out
Adding oil when the wok is too hot causes the scallion oil to scorch, otherwise it turns bitter
adding when lukewarm is ideal
Add 2 diced shallots and 3 minced garlic cloves into the wok, sauteing continuously over low heat until fragrant and light golden brown.
local_fire_departmentlow heat, about 2 minutesWatch out
Keep heat low when sauteing garlic and shallots, otherwise strong heat burns them instantly into bitterness and ruins the sauce.
In a clean small bowl, combine 1 tsp curry paste, 1 tsp Chu Hou paste, and 1 tsp turmeric powder, stirring together with a spoon.
Watch out
The spoon used to scoop sauces must be dry, otherwise moisture causes the entire jar of sauce to mold and spoil.
Scrape the mixed curry, Chu Hou, and turmeric paste into the wok, continuously stirring over low heat until it bubbles and releases intense aromas.
local_fire_departmentlow heat, about 30 secondsWatch out
Stir constantly when frying the thick paste, otherwise it sticks to the bottom of the wok and burns easily.
Pour 1 tbsp of Shaoxing wine around the edge of the wok to deglaze, stirring quickly to evaporate the alcohol and elevate aroma.
local_fire_departmentlow heatWatch out
Pour the wine along the side of the wok so the heat sizzles it off, otherwise dumping it directly into liquid won't unleash fragrance.
Pour 500 ml of water into the wok, rinse out any remaining sauce from the small bowl into the wok, and stir the broth thoroughly.
local_fire_departmentmedium heatWatch out
Rinse the sauce bowl with water into the wok, otherwise you waste precious flavorful paste.
Add 0.25 tsp white pepper powder, 2 tbsp liquid chicken bouillon, 1 tsp sugar, 1 tbsp light soy sauce, 1 tbsp oyster sauce, and 1 tsp dark soy sauce, stirring until the broth comes to a boil.
local_fire_departmentmedium heatWatch out
Dark soy sauce is mainly for color, so do not add too much, otherwise the curry sauce turns unappealingly dark.
Slide fish balls gently into the hot broth along the side of the wok to avoid hot liquid splashing on skin.
Gently add 170g fried fish balls into the curry broth, turn heat to lowest, and simmer gently for about 10 minutes until fish balls absorb curry flavor and swell slightly.
local_fire_departmentlowest heat, about 10 minutesWatch out
Always keep the heat very low when simmering, otherwise boiling hard causes fish balls to over-expand and shrink wrinkly when cooled.
Use kitchen tongs to hold the hot fish balls, thread them onto bamboo skewers with 6 fish balls per stick, making 2 skewers in total.
Watch out
Use tongs when skewering hot fish balls, otherwise the rising hot steam can easily burn your hands.
Ladle hot curry sauce slowly and carefully to prevent hot liquid from splashing.
Place the fish ball skewers across a metal bowl, then ladle the remaining curry sauce into a serving bowl to enjoy.
Watch out
Cover the curry sauce if not serving immediately, otherwise exposure to open air forms an oily skin on top.
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