咖喱鱼蛋Hong Kong Style Curry Fish Ball

取一汤锅，倒入600毫升水，下白萝卜和姜块，将白萝卜煮至软后熄火，去掉姜块，汤汁备用。Take a soup pot, pour in 600ml water, add white radish and ginger, cook until the radish soften and off heat, remove ginger and set aside.

清水内加入1汤匙醋，将冲洗过的鱼蛋和鱿鱼汆烫后捞起，将鱿鱼切块，备用。Add 1 tbsp of vinegar into water, blanch the fish balls and squid. Cut the squid into pieces and set aside.

锅内热油，爆香洋葱丁、蒜茸、小葱头，然后加入白萝卜、鱼蛋和鱿鱼，炒匀，备用。Heat oil in wok, sauté diced onion, minced garlic and shallots until fragrant, add white radish, fish balls and squid stir-fry well, set aside.

在白萝卜汤内加入日本咖喱块和调味料，然后倒入所有材料，大火煮滚后转小火。Put the curry roux and seasonings in the white radish soup, lastly add in all ingredients and bring to boil on high heat and turn to low heat.

煮至滚汤汁变得浓稠后，即可熄火，趁热享用。After boiling until the soup thicken, turn off the heat and serve hot.