HOT POT SESAME DIPPING SAUCE 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.

THAI SUKI HOT POT | ASIAN INSPIRATIONS - ASIAN RECIPES



Thai Suki Hot Pot | Asian Inspirations - Asian Recipes image

Thai's version of Sukiyaki with delicious meat and veggies cooked in meat stock and dip in a spicy dipping sauce. Try Thai Suki Hot Pot now! Recipe by Asian Inspirations.

Provided by AsianInspirations

Total Time 50S

Prep Time 30S

Yield 4-5

Number Of Ingredients 29

6 cloves garlic
2 cubes red bean curd
1 tsp red bean curd juice
1 tbsp sesame seed (toasted)
7 tbsp Sriracha sauce
5 tbsp tomato sauce
2 tbsp brown sugar
2 tbsp soy sauce
2 tbsp oyster sauce
2 tbsp sesame oil
120ml water
2L pork/chicken stock
80g glass noodles
100g chrysanthemum garland
50g Chinese cabbage
200g baby corn
200g enoki mushrooms
200g fresh shiitake mushrooms
200g king oyster mushrooms
200g soft tofu
100g beef (thinly sliced)
100g pork belly (thinly sliced)
150g fish balls
150g fish cakes
150g squid balls
150g beef balls
300g fresh prawns (deveined and deshelled)
150g fresh squid
150g fresh fish fillets

Steps:

  • To Make Sauce In a mortar and pestle, grind the garlic until fine and smooth. Add the red been curd and juice and continue to mash them until smooth. Add in the toasted sesame seed and crush them lightly. Transfer the paste into a pot and add in the remaining ingredients; sriracha, tomato sauce, brown sugar, soy sauce, oyster sauce, sesame oil and water, stir to mix well. Heat up the sauce in medium heat until it starts to boil, then reduce heat to simmer for 3 mins. Remove from heat and the sauce is ready for dipping. To Serve Bring the pork/chicken stock to boil, add ingredients in your order of preference. Cook and dip in Thai suki dipping sauce as you go.

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