serves
4
prep
15 minutes
cook
35 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
35
minutes
difficulty
Easy
level
Stream free On Demand
HK Street Food
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 1 small daikon
- 2 tbsp vegetable oil
- 1 brown onion, finely chopped
- 5 garlic cloves, finely chopped
- 2-cm piece ginger, finely chopped
- 1 tsp ground turmeric
- 2 tbsp Keen’s curry powder
- 2 tbsp sha cha sauce
- 2 tbsp chu hou sauce, or hoisin sauce
- 2 tbsp oyster sauce
- 1 tsp sugar
- 400 g fried fishballs (available from Asian grocers)
- 1 tbsp cornflour in 125 ml (½ cup) cold water
Instructions
- Peel the daikon and cut into 5-cm irregular pieces. Place into a saucepan of cold water and bring to a simmer. Simmer for 20 minutes or until tender, then drain.
- Heat a wok over medium heat. Add the oil and onion and fry for 1 minute, then add the garlic and ginger and fry for another minute. Add the turmeric, curry powder, sha cha sauce and chu hou sauce and fry for a few seconds or until fragrant. Add 750 ml (3 cups) water and bring to a simmer. Add the oyster sauce and sugar and taste to adjust the seasoning if necessary.
- Add the daikon and fishballs, then reduce the heat to low and simmer for a couple of minutes or just until the fishballs are puffed. Stir in as much of the cornflour mixture as needed to thicken the sauce. Serve immediately.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
HK Street Food
