Shrimp Ball Hotpot
Ingredients of Shrimp Ball Hotpot
Uncooked shrimp (peeled and deveined) 3/4 lb. 340 g Canned sliced water chestnuts 1/4 cup 60 mL Chopped fresh cilantro 2 tsp. 10 mL Rice vinegar 1 tsp. 5 mL Soy sauce 1 tsp. 5 mL Ground ginger 1/2 tsp. 2 mL Garlic powder 1/4 tsp. 1 mL Salt 1/2 tsp. 2 mL Pepper 1/4 tsp. 1 mL Prepared vegetable broth 2 1/2 cups 625 mL Gingerroot slices, about 1/4 inch (6 mm) thick 2 2 Star anise 1 1 Tiny bow pasta 1 1/2 cup 500 mL Snow peas, trimmed and halved 2 cups 500 mL Copped red pepper 1 cup 250 mLHow to Shrimp Ball Hotpot
Put first 10 ingredients into food processor. Process with on/off motion until shrimp is coarsely chopped. Shape into 3/4 inch (2 cm) balls. Set aside
Conbine next 3 ingredients in large saucepan. Bring to a boil. Add pasta. Stir. Boil gently, covered, on medium for 6 to 8 minutes, stirring often, until almost tender.
Add snow peas, red pepper and shrimp balls. Stir gently. Cook, covered for 5 to 10 minutes, stirring often, until pasta is tender but firm. Remove and discard gingerroot and star anise. Makes about 6 cups (1.5 L)
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