Asian dumplings often have strange names when translated into English. The first time I ordered these deep-fried shrimp balls at a dim sum restaurant, they carried the honoric title of “chef’s special balls.” Yes, I just used the word balls twice in one sentence. My husband and I giggled as we ordered the crisp little wonders, coated with crunchy ribbons of noodles and full of shrimpy goodness.
It was probably the name but I’ve didn’t make chef’s special balls at home until earlier this week. Bee Yinn Low’s new Easy Chinese Recipes cookbook inspired me to do so with a recipe for “crunchy shrimp balls” which gave them a little more gravitas and got me over my giggles. For more information on Bee and a crunchy shrimp balls recipe, visit Viet World Kitchen for this post: Crunchy Shrimp Balls Recipe (aka Chef's Special Balls)
Recipes for little fried treats on this site: