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1
Pat shrimp dry with paper towels and transfer to a food processor. Pulse 20 times, stopping to scrape down the sides every few pulses for even mincing. Transfer minced shrimp to a large bowl.
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2
Add egg white, scallion, white pepper, salt, cornstarch, and Shaoxing wine to the shrimp. With chopsticks or a fork, mix in a circular motion until combined. Using wet hands, form shrimp paste into 2-inch balls and set on a parchment-lined baking sheet. Refrigerate until ready to cook in hot pot.
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3
In a small saucepan, heat oil over medium heat for 1 minute. Add ginger and cook for 1 minute, then stir in scallions. Continue stirring and cook until scallions begin to wilt, about 2 minutes. Turn off heat and add salt, white pepper, and sesame oil. Serve right away or at room temperature. Sauce can be refrigerated overnight; let it come up to room temperature before serving.
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4
Combine chili, scallion, cilantro, and ginger in a bowl. In a small saucepan, heat peanut or olive oil over medium heat for 30 seconds. Drizzle hot oil all over scallions, chili, ginger, and cilantro.
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5
Stir in soy sauce, vinegar, and hot chili oil. Let stand at room temperature until vegetables are slightly wilted, at least 15 minutes. Serve at room temperature.
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6
Bring water or stock to a boil in the hot pot. Stir in BullHead sauce, fish sauce, and sugar. Season with salt. Add lime juice to taste.
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7
Keep broth in hot pot at a simmer. Arrange various raw ingredients for dipping (including shrimp balls, if using; thinly sliced meats; fresh seafood; mushrooms and other vegetables; and noodles) on plates. Arrange plates on table around hot pot. Dip ingredients into simmering broth until just cooked, then dip into one of the dipping sauces and enjoy.
