Shrimp Paste

½ pound (8 ounces) shrimp, peeled and deveined

1 tablespoon plus 1 teaspoon vegetable shortening

½ teaspoon grated ginger

2 teaspoons minced green onion

2 teaspoons finely minced water chestnut

½ teaspoon Chinese rice wine or dry sherry

teaspoon salt

Pepper to taste

1 medium egg

1 tablespoon plus 1 teaspoon cornstarch

1. Rinse the shrimp in warm water and pat dry with paper towels. Purée the shrimp and the vegetable shortening in a food processor or blender. Add the ginger, green onion, water chestnut, rice wine, salt, and pepper. Purée.
2. Lightly beat the egg. Mix in the shrimp and vegetable mixture. Add the cornstarch, using your hands to mix it in. The shrimp paste is now ready.