Rinse dried shrimps under running water; Soak them in water for 15 minutes; Remove them; Fill a bowl with 200ml water; Add the dried shrimps; Leave it for an hour.
Rinse and drain spring onion; Cut off any roots; Chop it.
Remove, drain and chop the dried shrimps; Sieve the soaking water with a fine mesh strainer for later use.
Rinse minced pork under running water; Drain it; Put it in a big mixing bowl; Add fish paste, the dried shrimps, the spring onion and seasoning (1); Stir it clockwise until sticky (about 10 minutes); Cover the bowl with cling film wrap; Chill it in the fridge for 1 hour.
Rinse napa cabbage under running water; Pull off any loose outer leaves; Trim a bit off the base; Cut it into pieces; Discard any wilted leaves; Rinse them under running water again; Drain them.
Rinse, drain, peel and slice ginger.
Rinse fried tofu puffs under running water; Pat-dry them with kitchen paper.
Take the bowl with the mixture out of the fridge; Discard the cling film wrap; Stir it clockwise again for 1 minute; Stuff the tofu puffs with the mixture.
Add 2 tbsp oil to a nonstick casserole; Heat it over a high heat; Turn to a low heat; Arrange the stuffed tofu puffs into the casserole (with the mixture side facing down); Pan-fry them over a low heat till the side is golden brown; Set the stuff tofu puffs aside.
Add the ginger to the casserole; Stir-fry it over a high heat till fragrant; Add the napa cabbage; Toss it over a high heat briefly; Pour the dried shrimp soaking water and 160ml water into the casserole; Bring to the boil over a high heat; Return the stuffed tofu puffs to the casserole; Cover the casserole with its lid; Stew it over a low heat for 10 minutes; Stir seasoning (2) into the stew; Turn off the heat; Arrange it on a serving plate; Ready to serve.