All recipes » Fish » Fry » 600 or more calories

	MALAYSIAN FISH BALLS by Linda Tay Esposito Bouncy meatballs! My good aunt, Shirley, shared this recipe with me - her secret ingredient is to add the egg (you must stir in in one directions, she says) to make the fish ball puff up during frying. The skin then collapses to a chewy bite, while the meat inside remains bouncy. Very few people really make this at home anymore…	2 votes 1 review 2 comments 21662 views
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