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Guru Kitchen 師父飯堂

Curry Fish Ball & Pork Crunch 咖喱魚蛋豬皮

Curry Fish Ball & Pork Crunch 咖喱魚蛋豬皮

£12.00 GBP
£12.00 GBP
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Curry fishballs are one of the most popular street foods in Hong Kong. The fishballs have no fishy taste and have a bouncy texture, making them a favourite in Hong Kong. In the UK, pork skin is considered a rare "premium" ingredient. At Chef’s Canteen, we have added homemade pork skin to the fishballs, cooking them together in a rich curry sauce. The pork skin fully absorbs the curry, giving each bite a light curry aroma. Once softened by the curry, the pork crunch delivers a burst of flavour in every bite—a true curry bomb!

咖哩魚蛋係香港人必食街頭小食之一，而豬皮係英國更屬少數”高級”食材。師父飯堂為此自製左豬皮加入大大粒魚蛋入面一齊煮，豬皮完全被咖哩滲透，每一口都有淡淡咖哩香

400g

Ingredients

Curry( wheat flour , non hydrogenated palm oil, curry powder (fenugreek, turmeric, coriander, mustard , cumin, chillies, fennel, ginger, black pepper, garlic, sulphites ), flavour enhancer monosodium glutamate, salt, sugar, potato granules (dehydrated potato, antioxidant E304, emulsifier E471, stabiliser E450, sodium metabi sulphite E223) ; curry powder(ground chilli, ground cumin, ground coriander, ground turmeric, ground paprika) ; oyster sauce (water, sugar, salt, fructose syrup, modified tapioca, starch(E1442) ; citric acid(E330) ; monsodium glutamate(E621) ; oyster extract(molliscs) ; ammonia caramel(E150c) ; chu hou paste(water, soybean , salt, wheat flour ( gluten ) ; sesame oil, sesame paste , garlic, sugar, flavour enhancer(E621), preservative(E211), thickener(E415)) ; sugar, monsodium glutamate(E621) ; fish ball (fish meat , tapioca starch, palm oil, salt, monosodium glutamate(E621) ; sugar, egg albumin ) ; pork crunch

Allergens:
molluscs, sesame, gluten, mustard, fish, sulphur dioxide, egg

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