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.

Nutrition (per serving)

Ingredients

• 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

Steps

1. If using frozen fish balls, thaw them completely. Pat the fish balls dry with paper towels.
2. Heat the vegetable oil in a wok or deep pot over medium-high heat until it reaches about 170-180°C (340-350°F).
3. Carefully add the fish balls into the hot oil. Do not overcrowd the pot; fry in batches if necessary.
4. 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.
5. 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.
6. Serve the hot fried fish balls immediately with sweet sauce and chilli sauce on the side.

Related recipes

More Hong Kong recipesFish recipes

Stir-fried Long Beans with Preserved Olive Vegetables and Minced Garlic Roast Duck Rice Yuenyeung Money Bag Tripe Stir-fried Spring Vegetables with Bean Sprouts, Crispy Garlic and Salted Fish Stir-fried Beef with Broccoli in Oyster Sauce