This is my mum’s recipe and is probably one of my favourite Chinese dishes growing up. If you haven’t had shrimp paste before it might not be your cup of tea. But give it a try. You won’t regret it. Delicious!
This is one of the shrimp paste brands I use.
Grab a wok, fill it with water, drop in a small wire rack (will be used to raise the plate above the water for steaming), and place on stove element set to high. Meanwhile, mix together a blob of shrimp paste, equal parts sugar, and a good squirt of Chinese cooking wine.
Separately, take two green onions and cut into small rounds. Set aside.
Add a touch of water.
Arrange a nice piece of roast pork in a plate. I used my homemade roast pork but you can buy roast pork from a Chinese butcher. If you do the latter make sure you buy a piece of roast pork that isn’t too dry or salty. That will affect how well the dish turns out.
Slather the mixture on top of the roast pork.
I forgot to cut into bite sized pieces! So doing after the fact.
Sprinkle cut green onion over the roast pork.
By now the water in the wok should be boiling. Set the plate onto of the small wire rack in the wok. Steam for 15-20 minutes.
Have a nice bowl of steaming rice ready and dig in.