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

Ingredients

• For the Shrimp Balls (see note above):
• 1 pound shrimp, shelled and deveined
• 1 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 Shaoxing wine
• 1 teaspoon vegetable or canola oil
• For the Ginger-Scallion Sauce:
• 1/4 cup peanut oil or extra-virgin olive oil
• 1/2 cup minced ginger
• 2 cups chopped scallion
• 1 teaspoon kosher salt
• 1/4 teaspoon ground white pepper
• 1 tablespoon toasted sesame oil
• For the Scallion and Hot Pepper Sauce:
• 2 chili peppers, julienned
• 6 scallions, julienned
• Half a bunch of cilantro, leaves and tender dtems only, cut into 1-inch pieces
• 4 thin slices ginger, julienned
• 2 tablespoons peanut oil or extra-virgin olive oil
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon hot chili oil
• For the Broth:
• 6 cups water or chicken stock
• 1/2 cup BullHead Barbecue Sauce
• 1/4 cup Asian fish sauce
• 2 teaspoons sugar
• Kosher salt
• Juice from 1 to 2 limes, to taste
• For Serving:
• Assorted vegetables, thinly sliced meats, fresh seafood, tofu, and noodles, for cooking in the hot pot (see our hot pot guide for specific ideas)

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