Chinese Style Hot Pot With Rich Broth Shrimp Balls and Dipping Sauces Recipe

Ingredients

• 1 pound (450g) shrimp, shelled and deveined
• 1 large egg white, beaten with a fork until frothy
• 1 scallion, white and light green parts only, chopped
• 1/4 teaspoon ground white pepper
• 1/4 teaspoon kosher salt
• 4 teaspoons cornstarch
• 1 teaspoon (5ml) Shaoxing wine
• 1 teaspoon (5ml) vegetable or canola oil
• 1/4 cup (60ml) peanut oil or extra virgin olive oil
• 1/2 cup minced ginger
• 2 cups, chopped scallions
• 1 teaspoon kosher salt
• 1/4 teaspoon, ground white pepper
• 1 tablespoon (15ml) toasted sesame oil
• 2 chile peppers, julienned
• 6 scallions, julienned
• 1/2 bunch of cilantro, leaves and tender stems only, cut into 1-inch pieces
• 4 thin slices of ginger, julienned
• 2 tablespoons (30ml) peanut oil or extra-virgin olive oil
• 2 tablespoons (30ml) soy sauce
• 1 tablespoon (15ml) rice vinegar
• 1 teaspoon (5ml) hot chili oil
• 6 cups (1.4L) water or chicken stock
• 1/2 cup (120ml) BullHead Barbecue Sauce
• 1/4 cup (60ml) Asian fish sauce
• 2 teaspoons sugar
• Kosher salt
• Juice from 1 to 2 limes, to taste
• Assorted vegetables, thinly sliced meats, fresh seafood, tofu, and noodles for cooking in the hot pot

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