To the minced shrimp, add a splash of iced scallion-ginger water, a pinch of white pepper, and salt. Vigorously whisk it all in one direction until it becomes elastic. Once the shrimp paste lightens in color and becomes noticeably sticky, place it in the refrigerator to chill.
After roasting green peppers in an iron wok until most of their skins are charred, place them in a stainless steel bowl and cover with plastic wrap. The residual heat and moisture create steam, softening the burnt black skin so it can be easily rubbed off later.
While the wok was still hot, he poured in freshly boiled water, set a steamer basket on top, and tossed two large eggplants inside to steam.
He took another eggplant, making the first cut about eighty percent of the way through, not slicing it completely. The second cut went all the way through.
