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

Name: Chinese-Style Hot Pot With Rich Broth, Shrimp Balls, and Dipping Sauces
Total time: 90 min
Yield: 6
Ingredients: For the Shrimp Balls (optional, see note):; 1 pound (450g) 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 (5ml) Shaoxing wine; 1 teaspoon (5ml) vegetable or canola oil; For the Ginger-Scallion Sauce:; 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; For the Scallion and Hot Pepper Sauce:; 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; For the Broth:; 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

Prep Time

Cook Time

Total Time

1h 30m

This Chinese-style hot pot features a rich, flavorful broth perfect for cooking an assortment of vegetables, meats, seafood, tofu, and noodles. Optional shrimp balls add extra flavor, while ginger-scallion and scallion-hot-pepper dipping sauces complement the variety of ingredients. A perfect dish for gatherings and a delicious way to customize each bite.