Remove the head and shell of fresh shrimp and pick the shrimp line. Here I use the processed Minzhengnan white shrimp, which is more convenient and saves the processing steps.
After washing, reserve about 10 shrimp in advance and cut it into 5-7 mm pieces, and chop the rest into shrimp paste.
Pour all the shrimps and shrimp paste into a bowl, add cooking wine, salt, white pepper and egg white (no egg yolk), and stir vigorously with chopsticks until you can feel obvious viscous obstruction. Stir well, then add starch and stir constantly.
At this point, the shrimp paste is ready, so you can put it in a big plate, cover it with plastic wrap and put it in the refrigerator for freezing.