Place the onions, garlic, and ginger in a food processor and process until finely chopped Add in the shrimp, egg white, and the rest of the ingredients for shrimp mousse and pulse again until they form a paste. Cover and place in the refrigerator while preparing the sauce and bok choy
Prepare the sauce by adding all ingredients for the sauce in a small sauce pan and bring to a boil. Add in the corn starch slurry and cook until the sauce is thickened
Cut the bok choy as seen in the video below. Rinse water through it to get rid of all visible dirt. Pat them dry. Use a paring knife to cut a V into each leaf (each tulip should have about 3 petals). You can use a small melon baller to scoop out the core or use a knife like me to clear the core. Fill each of this with shrimp mousse, pile them up a bit higher and use a wet finger to smooth the mousse
Prepare your steamer and steam for about 6 minutes or until the shrimp is cooked through. It should turn into light pink. Remove from the steamer and top with some fish roe
Serve with the sauce on the side
Use the leaves and trimmings of bok choy to make bok choy stir-fry with some oil, garlic, and a bit of oyster sauce. Delicious !