HK Style Curry Fish Balls

Thoroughly scrub 450g of squid with 1 tbsp of salt, then rinse with water to remove any muddy water and fishy odor.

Add 1000ml of cold water and 2 tbsp of white vinegar into a pot, add 450g of fish balls, turn to medium heat and bring to a boil to remove frozen taste and oil, then remove.

Slice 5 pieces of ginger, trim and peel 1 garlic and mince it, cut 5 shallots in half and chop them, cut 450g of squid into pieces, peel 1 white turnip and cut into roll-cut pieces.

Prepare 4 tbsp of curry paste (2-3 tbsp for mild, 4-5 tbsp for medium) and 3 tbsp of char siu sauce / seafood sauce.

Heat wok on medium-high with 2 tbsp oil, stir fry ginger, garlic and shallots until fragrant, add 4 tbsp curry paste, add 450g fish balls and 1 white turnip, pour in 300ml chicken broth and 300ml water, add 30g cane sugar and 3 tbsp char siu sauce, cover and simmer on medium heat for 15-20 minutes until radish is tender, finally add 450g squid and 2 tbsp corn starch water to thicken.