Fill beef rolls with shrimp paste.
Finely chop a generous amount of scallions, crush 4-5 cloves of garlic into a paste.
Add a pinch of black pepper, 1 spoonful of sesame oil, and 1 spoonful of salt.
Finally, add a small handful of white sesame seeds and the juice of 1 lemon, mixing well.
Heat a suitable amount of oil in a pan, and place the shrimp rolls in once the oil is hot.
Pan-fry until one side is slightly golden, then flip.
Add a dash of rice wine to remove any remaining fishy taste.
Evenly coat each roll with the salted scallion sauce.
Add a little water, cover with a lid, and steam for 40 seconds before serving.
