Hong Kong Mong Kwok street style curry 港式街邊勁辣咖喱魚蛋汁

My husband is a fan of Hong Kong Mong Kwok street food. He especially like curry fish ball. The curry they use are different than those Thai, singapore, and Indian curry. According to my husband description, it tastes sweet and hot! And the colour is dark brown.  So we tried to look for recipe. We use different ingredients in various recipes and we finally made this special recipe ourselves. I thicken the sauce using Beurre manié (or you can use cornstarch slurry). But Beurre manié is very good on thicken soup as well!

Beurre manié (Flour and Butter Paste)

Beurre manié(French "kneaded butter") is a dough, consisting of equal parts of soft butter and flour, used to thicken soups and sauces. By kneading the flour and butter together, the flour particles are coated in butter. When the beurre mani© is whisked into a hot or warm liquid, the butter melts, releasing the flour particles without creating lumps. Beurre manié should not be confused with roux, which is also a thickener made of equal parts of butter and flour, but which is cooked before use. ingredients about 50 g (2 oz) 4 tablespoons 25 g (1 oz) 2 Tbs Butter 25 g (1 oz) 4 Tbs Flour method 1. Combine the butter and flour together, beating until they are thoroughly blended. 2. Break off small pieces and roll into individual balls. The balls should be added, a little at a time, to whatever mixture is being thickened.

This time I use fish ball and beef tripe牛柏葉 (Albert Yip) to dip in the sauce.

June 22, 2014 I made this curry fish balls for a Beach Picnic Party today! I prepared 5 lbs of fish balls and use the ingredient amount (x2.5)

Ingredients 材料：（可做500ml 咖哩汁）

Garlic 蒜頭 4 粒

Shallots 乾蔥頭1 粒

Chicken Stock 雞湯1.5 杯cup

Curry Powder 咖喱粉1/4cup

Hoisin Sauce 海鮮醬2tbsp

Ground Bean Sauce 磨豉醬2tbsp

Curry Paste 咖哩醬1tbsp

Chili Sauce 冠益辣椒醬（適量）(Adjust to your taste on how hot you want the sauce will be)

Directions 做法：

1 蒜茸乾蔥切碎

2 落少量油起鑊爆香蒜茸乾蔥，加入咖喱粉炒香。

3 倒入1杯半雞湯，再加入磨豉醬、海鮮醬、咖喱醬煮滾。

4 可以加入少量辣椒醬（個人喜好）
5 可加生粉水使汁濃

1. Minced garlic and chopped shallots
2. Add oil to pan. Heat and cook garlic and shallots, then add curry powder and stir well.
3. Add chicken stock, ground bean sauce, hoisin sauce and curry paste until boil.
4. Add chili sauce and adjust to taste.
5. To thicken the sauce, you can add the Beurre manié and cook it. Or simply add cornstarch water. But Beurre manié will provide stronger and better taste!