Steamed Fish Maw with Shrimp Paste

To rehydrate the Dried fish maw, soak it in cold water overnight until softened. Change the water several times. Gently squeeze out excess water and cut the rehydrated fish maw into 5cm by 5cm squares.

For the shrimp paste, finely mince the Shrimp and combine with the finely minced Pork fat, finely diced Water chestnuts, 10g of finely chopped Scallion, and 10g of finely minced Ginger in a large bowl.

Add 15g of Shaoxing wine, 10g of Light soy sauce, 2g of White pepper, 5g of Sesame oil, 10g of Cornstarch, 5g of Sugar, and 5g of Salt to the shrimp mixture. Mix thoroughly in one direction until the paste is sticky and well combined.