Shrimp Paste

Preparation info

  • Difficulty


  • Yields

    1 to 1¼ cups


Appears in

Chinese Technique

By Ken Hom

Published 1981

  • About

This shrimp version of the fish paste described is rich in flavor and somewhat firmer in texture. It makes an ideal stuffing for vegetables such as bitter melon and can also be used to stuff bean curd or to make Shrimp Toast. Here we form it into balls and deep-fry them for a superb and simple appetizer.


Basic Shrimp Paste

  • 1 pound large or medium shrimp, shelled and finely chopped to a paste by hand or in a food processor
  • 2 tablespoons ham fat, or chicken fat with 1 teaspoon salt
  • 4 fresh water chestnuts, peeled and minced
  • 1 tablespoon fresh ginger juice
  • Salt to taste
  • 2 tablespoons minced scallion
  • 1 egg white
  • 1 tablespoon Shaoxing wine or dry sherry
  • Sesame oil for rolling


Mix these ingredients thoroughly to form a smooth paste.