Zesty Shrimp Dumpling Filling for Lettuce Wraps or Rice Bowls

Instructions:

1. Ensure shrimp are thawed, peeled, and deveined. Finely mince the shrimp until it resembles coarse ground meat; do not purée into a paste.
2. In a mixing bowl, combine the minced shrimp, grated ginger, minced garlic, sliced scallions, soy sauce, rice vinegar, sesame oil, citrus juice, cornstarch, and white pepper.
3. Mix the filling vigorously in one direction for 1-2 minutes to develop the protein structure, ensuring the filling will be bouncy and cohesive when cooked.
4. Cover the bowl and chill the mixture in the refrigerator for at least 10 minutes to allow flavours to meld and the cornstarch to hydrate.
5. Heat the neutral oil in a large non-stick skillet or wok over medium-high heat until shimmering. Add the shrimp mixture, spreading it out slightly.
6. Cook without disturbing for 2 minutes to achieve a sear on the bottom. Break up the mixture and sauté for another 3-5 minutes until the shrimp is opaque and cooked through.
7. Remove a tiny bit of filling to taste test and adjust seasoning (add a splash more soy or vinegar if necessary). Do not overcook.
8. To serve as Lettuce Wraps, spoon the warm filling into crisp lettuce cups and garnish with sesame seeds and cilantro. For Rice Bowls, spoon the filling over hot jasmine rice and garnish generously.