Gaillardia Flower Shrimp Balls with Red and Yellow Bell Pepper Sauce

Prepare the shrimp balls: In a food processor, blend shrimp, Shaoxing wine, ginger paste, egg white, cornstarch, salt, and white pepper until smooth. Chill mixture for 20 minutes.

Shape the chilled shrimp mixture into small balls (about 2cm diameter). Bring a pot of water to a simmer, poach shrimp balls for 3-4 minutes until cooked through, then drain and set aside.

Make the red sauce: In a blender, puree red bell peppers with 1/2 cup chicken stock until smooth. Strain through a fine sieve into a bowl, discarding solids.

Make the yellow sauce: Repeat step 3 with yellow bell peppers and remaining 1/2 cup chicken stock, keeping sauces separate.

Cook the sauces: Heat 1/2 tablespoon oil in a small pan over medium heat. Add red pepper puree, 1/2 teaspoon sugar, and 1/2 tablespoon soy sauce. Simmer for 5 minutes, then thicken with 1 tablespoon water chestnut flour mixed with 2 tablespoons water. Repeat in another pan with yellow pepper puree.

Arrange the dish: On serving plates, place shrimp balls in a circular pattern to resemble flower buds. Carefully pour red sauce around one side and yellow sauce around the other to create a vibrant color contrast.

Garnish with edible chrysanthemum petals and pea shoots to enhance the spring floral theme. Drizzle with sesame oil before serving.