Deep fried fish balls are the most pedestrian of foods. Made mostly from unknown fillers that don’t really taste much like any kind of seafood (that we know of), you mostly rely on Manong’s mysterious sweet-spicy sauce for flavor. Assuming, of course, that you’re willing to brave it.
If you dread the thought of double-dipping with strangers or don’t want to risk getting typhoid fever from street food, it’s easy enough to put up your own tusok-tusok stand at home. Put on a Good Morning towel and fry up some balls, because this shabu-shabu-inspired sauce is going to keep your “customers” coming back for more.
Deep Fried Fish Ball with Shabu Shabu Dip
Total Time: 20 minutes / Yield: 6-8 servings
Ingredients for the Fishballs
- 24 pcs fish balls
- 12 pcs chicken balls
- 12 pcs squid balls
- 6 pcs kikiam, sliced
- oil, for deep frying
Ingredients for the Shabu-Shabu Dip
- 2 tbsp Bullodog Sate Barbecue Sauce
- 1 egg yolk
- 1 tbsp spring onion
- 1/2 – 1 tsp chopped fresh garlic
- 2-3 tsp soy sauce
Procedure for Fish Balls
- Fry balls in medium heat until cooked.
- Skewer to liking.
Procedure for Shabu-Shabu Dip
- Prepare sauce by mixing all ingredients of the sauce together.
- Serve immediately.
- The other types of balls are simply for the sake of variety, you can have just fish balls or just chicken, or squid, whatever works for you.
- Bulldog Sate Barbecue Sauce can be bought in selected groceries and Chinese Specialty stores such as Unimart, Cash and Carry, Little Store and DEC.