Steps

1. Combine the shrimp, pork fat, egg white, salt, pepper, scallions, and ginger in a food processor, and process the mixture until you have a smooth paste. If you are using an electric blender, pulse by turning the blender on and off until the mixture is well combined; otherwise the paste will turn out rubbery.
2. Bring a large pot of salted water to a simmering point. Take spoonfuls of the prawn paste and form it into balls about 1 inch in diameter. Poach the balls in the boiling water until they float to the top. (This should take about 3 to 4 minutes.) Remove them with a slotted spoon and drain them on paper towels.
3. Remove the stems of the spinach and wash the leaves well.
4. In a large pot, bring the chicken stock to a simmer. Add the rice wine or sherry and salt and simmer for 2 minutes. Then add the spinach and prawn dumplings and continue to simmer for a further 2 minutes. Stir in the sesame oil. Turn the soup into a large bowl or soup tureen and serve at once.