Peel and devein shrimps.
Finely chop the shrimps with a cleaver knife.
Add egg white, corn starch, ground ginger, ground white pepper, rice cooking wine and salt to taste.
Whisk well clockwise for almost 10 minutes.
Spoon the smashed shrimps to a shallow plate and smooth the top.
Refrigerate for at least 1 hour.
Drop by teaspoonfuls into hot pot and cook until they float and turn pink.
