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

Name: Foryoueats: Chinese-Style Hot Pot With Rich Broth, Shrimp Balls, and Dipping Sauces
Total time: 90 min
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; 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 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; 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)

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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...

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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
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 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
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)