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Homemade Hot Pot Shrimp Paste

Five triangular plastic bags of white shrimp paste for Chinese hot pot, laid on a dark wooden cutting board

You may have tried shrimp paste at hot pot. (And if you have, you already know how delicious it is.) But that's not the only way to eat it! Shrimp paste is so much more versatile than you might think.

This recipe is inspired by the shrimp paste served at Haidilao. Make a big batch, store it in portions, and you'll have the foundation for an easy, delicious meal in 20 minutes or less.

A pan with mushrooms filled with shrimp paste, on a shiny brown sauce and garnished with chopped scallions (green onions)
Golden-brown, crispy pan-fried pancake on a checkered cutting board, garnished with curled scallions (green onions), with a small blue bowl of spicy soy sauce on the side
Stainless steel bowl of noodles filled with shrimp paste, blanched leafy greens, and garnished with cilantro, in a soupy broth
Cantonese shrimp rice rolls (cheung fun) on an ovular bowl, sitting on a brown sauce under the sun
White clay pot with tomato broth, shrimp balls, vermicelli, and blanched leafy greens, garnished with chopped scallions (green onions)

Here are just a few ways to use this shrimp paste:

  • Soups & hot pot (obviously) - drop spoonfuls straight into the broth.
  • Stuffed vegetables - fill mushrooms, peppers, etc. before braising.
  • Rice paper pancakes/rolls - pan-fry or steam, then serve with a savory sauce.
  • Dumplings & wontons - use as a filling on its own or mixed with pork.

Because it's already seasoned and portioned, the prep work is basically done already. Just thaw it overnight in the fridge, and lunch/dinner comes together in minutes.

Prep Time 30 mins
Total Time 30 mins
Cuisine: ,
Courses:
Difficulty: Beginner
Servings: 8
Calories: 86
Dietary: High-protein
Description

But it's not just for hot pot!

Ingredients
  • 2 lb shrimp, peeled & deveined
  • 1 egg white
  • 1 tbsp corn starch
  • 1/4 tsp salt
  • 1/4 tsp white pepper
    • Ginger scallion water:
  • 1-inch knob ginger, julienned
  • 1 scallion, cut into 2-inch segments
  • 1/4 cup boiled water
Instructions
    Prepping the ginger scallion water:
  1. 1
    Add the ginger and scallion to a small bowl. Pour the boiled water over them and let steep until the water is cooled.
    2. Making the shrimp paste:
  2. 2

    Set aside 1/4 of the shrimp. Add the remaining 3/4 to a food processor, along with the cooled ginger scallion water, Shaoxing wine, egg white, cornstarch, salt, and white pepper. Process until a paste forms, about 30 seconds.

  3. 3

    Add the reserved shrimp and pulse 5-8 times, leaving some larger chunks of shrimp for some texture.

  4. 4
    Divide the shrimp paste evenly amongst resealable plastic bags (~120g per bag). Push the paste into one corner of each bag and flatten it into a triangle.
  5. 5

    Store in the freezer for up to 6 months. When ready to use, thaw overnight in the refrigerator.

Nutrition Facts

Servings 8

Serving Size 4 oz (~120g)

Amount Per Serving
Calories 86kcal
% Daily Value *
Total Fat 1g2%
Total Carbohydrate 2g1%
Protein 17g34%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: shrimp paste, hot pot, hot pot shrimp paste, ingredient prep, seafood, shrimp, prawn, prawn paste, Haidilao, huo guo, easy, healthy, savory, light, comfort food, meal prep, high-protein, ingredient prep
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Iris
Hey! I'm Iris, a casual home cook and rice enthusiast. I share Chinese-ish recipes that prioritize health and convenience.