Active Time
N/A
Total Time
15 MIN
Yield
Serves : 8

Using pasteurized eggs makes this dipping sauce safe to eat raw and thickens the sauce to a luxurious consistency. This dipping sauce is perfect for our Steak-and-Shrimp Hot Pot recipe.

How to Make It

Step

Whisk together eggs in a medium bowl until thoroughly blended. Whisk in scallions, hoisin sauce, rice wine vinegar, soy sauce, satay sauce, sriracha, ginger, garlic, and sesame oil until well combined.

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