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.
3 large pasteurized eggs
1/3 cup sliced scallions
6 tablespoons hoisin sauce
6 tablespoons seasoned rice wine vinegar
3 tablespoons soy sauce
3 tablespoons satay sauce (such as Lee Kum Kee)
3 tablespoons sriracha
1 tablespoon grated peeled fresh ginger
1 tablespoon finely chopped garlic
1 tablespoon sesame oil
How to Make It
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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