Thai Sweet and Spicy Fish Balls
Overview
The beginning of autumn has passed, but the sun is still scorching. I really don’t have the appetite to eat in this weather. Today I’m making this Thai-style sweet and spicy fish ball. It’s sweet and slightly spicy, with a soft texture. It’s paired with refreshing green vegetables and the bright color looks great at stimulating your appetite! Chaoshan's Dahao fish balls have always been famous for their chewy and refreshing taste. Without further ado, let’s get started~
Tags
Ingredients
Steps
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Dahao fish balls, washed in Shanghai Qingdu
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Cut the fish balls in half, then cut twice horizontally and twice vertically on the convex side, being careful not to cut off
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Fried powder
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Pour the fried powder into the bowl, about half
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Pour the fish balls into a bowl, and evenly coat them with fried powder. Pay attention to the gaps in the knife, as they will bloom easily during frying
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After everything is coated with fried powder, sift off excess fried powder
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Turn on the heat, add oil to the pan, pour in the fish balls after it is hot, and stir constantly to make them evenly heated
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The fish balls expand when heated and fried until golden brown
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Remove and drain the oil (fish balls are fried very quickly, less than two minutes, don't walk away to avoid frying), pour the remaining oil in the pot into a clean bowl (don't waste it, it can still be used), and leave a little at the bottom of the pot
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Heat oil in a pan, add chopped green onion ~ this is sweet chili sauce
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Add a spoonful of sweet and spicy sauce and stir-fry
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Add fish balls and stir-fry quickly
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Coat fish balls evenly with sweet and spicy sauce
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Take another pot, add water to boil, add some salt, a little oil, then add Shanghai greens and blanch until cooked, ready to serve
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Put the plate on the plate, picture of the finished product
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The balcony has good light and looks beautiful
