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Salmon Ball with Salted Egg Sauce

Crispy salmon balls coated in a rich and creamy salted egg sauce with a hint of butter and curry leaves. A simple yet indulgent dish that’s perfect for family meals or special weekend treats.

Crispy salmon balls coated in a rich and creamy salted egg sauce with a hint of butter and curry leaves. A simple yet indulgent dish that’s perfect for family meals or special weekend treats. Servings: 3 - 4 Portions Ingredients Main 12 salmon balls Oil for frying (or 2 tbsp oil for pan-frying) Salted Egg Sauce 2 salted egg yolks (steamed and mashed) 2 tbsp butter 3 cloves garlic (minced) 3–4 curry leaves (optional but recommended) 80 ml evaporated milk (or fresh milk) ½ tsp sugar ¼ tsp white pepper 1–2 bird’s eye chilies (optional, sliced) Instructions Cook the Salmon Balls Deep fry or pan-fry salmon balls until golden and crispy. Remove and drain excess oil. Set aside. Prepare the Salted Egg Sauce Melt butter in a pan over low-medium heat. Add garlic and sauté until fragrant (do not brown). Add curry leaves and chilies (if using). Stir in mashed salted egg yolks. Pour in evaporated milk and stir continuously. Cook until the sauce becomes creamy and slightly thick. Season Add sugar and white pepper. Taste and adjust (salt is usually not needed because salted egg is already salty). Combine Add the fried salmon balls into the sauce. Toss gently until fully coated. Cook for 1–2 minutes until the sauce clings nicely to the salmon balls. Serve immediately while warm. Make It Even Easier No salted egg yolks? Use ready-made salted egg sauce paste. No curry leaves? You can skip, but they add a signature aroma. Want extra creamy? Add 1 tbsp cooking cream. For a crispier texture, coat salmon balls lightly in cornstarch before frying.

salmon-ball-with-salted-egg-sauce

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