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

Ingredients

(Servings: 6)

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

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 ( see our hot-pot guide for specific ideas)

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

Ingredients

For The Shrimp Balls (optional, See Note)

For The Ginger-scallion Sauce

For The Scallion And Hot Pepper Sauce

For The Broth

For Serving

Steps

Nutrition Facts

Comments

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

Ingredients

For The Shrimp Balls (optional, See Note)

For The Ginger-scallion Sauce

For The Scallion And Hot Pepper Sauce

For The Broth

For Serving

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts