Creamy Fried Vegetable Fish Ball Carbonara

A rich, creamy Italian-inspired pasta elevated with crispy SeafoodKing Fried Vegetable Fish Balls. Comfort food with a modern Asian twist.

Ingredients (2 Servings)

Main:

• 8–10 pcs SeafoodKing Fried Vegetable Fish Balls

• 200 g spaghetti

• 2 tbsp olive oil or butter

• 3 cloves garlic, minced

• 100 g beef bacon or smoked chicken, chopped (optional but recommended)

• 150 ml cooking cream (heavy cream)

• 30 g grated parmesan cheese

• 1 egg yolk

• Salt & black pepper to taste

• Pasta water (about ¼ cup reserved)

  
  

Garnish:

• Fresh parsley, chopped

• Extra parmesan

• Cracked black pepper

  
  

Instructions

Cook the Pasta

• Boil spaghetti in salted water according to package instructions until al dente.

• Reserve ¼ cup pasta water before draining.

• Drain and set aside.

Cook the Fish Balls

• Deep fry SeafoodKing Fried Vegetable Fish Balls at 170–180°C for 3–4 minutes until golden and crispy.

• Alternatively, air fry at 180°C for 8–10 minutes.

• Slice into halves or thick rounds.✨ Tip: Slice some in halves and keep some whole for better plating texture.

Make the Creamy Carbonara Sauce

• Heat olive oil or butter in a pan over medium heat.

• Sauté garlic until fragrant (about 30 seconds).

• Add beef bacon or smoked chicken, cook until slightly crispy.

• Pour in cooking cream and simmer gently for 2–3 minutes.

• Lower the heat.

• Add parmesan cheese and stir until melted.

• Turn off heat and mix in egg yolk quickly (stir continuously to avoid scrambling).

• Add a splash of reserved pasta water to loosen the sauce.

Combine Everything

• Add cooked spaghetti into the sauce.

• Toss until evenly coated.

• Add sliced crispy fish balls.

• Adjust seasoning with salt and black pepper.

Plating Suggestion (Café Style)

• Twirl pasta into a neat mound.

• Place sliced fish balls on top.

• Finish with extra parmesan, parsley, and cracked black pepper.

• Optional: drizzle truffle oil for premium touch.