Usually I prep this delicacy [dish] on the same day I am ready to eat/consume/enjoy it; however, for some *awesome* reasons, this time I prep/blended the shrimp paste the night before and put it neatly in a big ziplock.
Also, instead of blending the shrimps/prawns paste really well, I press the “pulse” button several times, to prevent over “blended”. If over blended, the texture would be less bouncy thus “ruined” its whole taste, as well. Some people preferred hand chopping, this technique would work fine, too.
The hardest part is, trying to wrap and stick the paste to the crab claws. I find if I start sticking/stuffing/building a little shrimp paste around the crab-claw ends where the meat is, it gets easier to “build” up from there on. Or create a shrimp ball, poke a hole with your finger, then slowly “plug” the claw in, and “seal” it well. Enjoy 🍤🦀!
*you may substitute crab claws with large /xtra large shrimps 🍤🍤🍤
Tada 🍤🦀🍤🦀 love at first…deep fried!