HOT POT SAUCES RECIPES

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HOT POT DIPPING SAUCE RECIPE - NICK WONG | FOOD & WINE



Hot Pot Dipping Sauce Recipe - Nick Wong | Food & Wine image

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.

Provided by Nick Wong

Categories     Condiments

Total Time 15 minutes

Yield 8

Number Of Ingredients 10

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

Steps:

  • 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.

HOTPOT DIPPING SAUCES RECIPE - CHINESE.FOOD.COM



Hotpot Dipping Sauces Recipe - Chinese.Food.com image

Again, many sauces can be used as dipping sauces, whether traditional Sichuan, Hunan, or mixing in a Thai or Vietnamese dipping sauce. The list here is purely those considered traditional in Sichuan cuisine. The list is from Fuschia Dunlop's "The Land of Plenty".

Total Time 5 minutes

Prep Time 5 minutes

Yield 1-2 serving(s)

Number Of Ingredients 6

sesame oil
peanut oil (consider the flavor of the oil in this case) or vegetable oil (consider the flavor of the oil in this case)
garlic
salt
1 tablespoon roasted sichuan peppercorn (for Sichuan pepper salt)
1/2 tablespoon salt (for Sichuan pepper salt)

Steps:

  • Each of the ingredients above is a dipping sauce, all by itself, other than the sichuan pepper and salt.
  • Provide small bowls of each dip for each individual diner.
  • ============= Sichuan Pepper Salt ============.
  • Dry roast the Sichuan peppers until they are fragrant -- do NOT burn them.
  • Using a coffee grinder or mortar and pestle, grind the peppers.
  • You may either serve the pepper and salt in individual dipping bowls or you can mix the salt and pepper to create a single dipping ingredient.

Nutrition Facts : Calories 0, FatContent 0, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 3488.2, CarbohydrateContent 0, FiberContent 0, SugarContent 0, ProteinContent 0

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HOT POT DIPPING SAUCE RECIPE - NICK WONG | FOOD & WINE
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.
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  • 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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