I’ve been meaning to make these little deep-fried morsels since I first had them months ago at Elite, a fabulous dim sum restaurant in Monterey Park, California. Fried shrimp balls are usually coated in strips of spring roll skin but these caught my eye because of the almonds. It took the kitchen forever to make them and once they appeared, the almond balls were so humongous and hot that my sister, husband and I nearly burnt our tongues. The dim sum was worth the injury.
The rich nuttiness of the almonds pair wonderfully with the delicate shrimp paste. It’s a relatively new take on the fried shrimp balls at dim sum restaurant.
Yesterday I decided to make a batch as a pre-dinner snack. It came together easily with ingredients from the supermarket. My only mistake was not using a deep-fry thermometer and I nearly burnt half the batch. They still tasted good but were not camera ready.