中文菜谱：
虾滑和粥底火锅
If you like Asian style hot pot, you will love this smashed shrimp paste.
Cooked smashed shrimps taste a lot better than regular cooked shrimps. It carries on the shrimp flavor but with a smoother and slight crunchy texture, which makes eating these tiny shrimp balls so fun.
Ingredients：
1 lb shrimps
1 egg white
1 teaspoon corn starch
1/4 teaspoon ground white pepper
1/4 teaspoon ground ginger
1 to 2 teaspoon rice cooking wine
salt to taste
Directions：
Peel and devein shrimps. There are peeled and deveined frozen shrimps sold in the store. However, all these extra factory processing weakens part of shrimp flavor. I always buy whole shrimps and clean them at home. That is some extra work, but well worthy in the end.
With a cleaver knife, finely chop the shrimps.
I really mean to finely chop O(∩_∩)O~
Try not to use a food processor here. The texture would be a lot different.
Add egg white, corn starch, ground ginger, ground white pepper, rice cooking wine and salt to taste.
With a pair chopsticks or a whisk in hand, whisk well clockwise. The trick is to whisk hard and always along one direction. Do not whisk clockwise for 1 minute and counterclockwise for the next minute.
I whisk for almost 10 whole minutes. It is hard work. The texture of smashed shrimps depends on it.
Spoon the smashed shrimps to a shallow plate. Smooth the top with the back of spoon.
Refrigerate for at least 1 hour.
The smashed shrimps can be added to soup, braised, stir fried, deep fried or steamed. My favorite way to eat it is hot pot.
Hot pot can be as simple as a pot of water, or it can also be as complicated as a pot of slow simmered broth with a lot of spices. I am using rice porridge here.
Drop by teaspoonfuls into hot pot
Cook until they float and turn into pink color.
Serve hot immediately. The smashed shrimp paste has been seasoned. Any additional sauce is not required but always welcomed to add some extra flavors.
