Three Hot Pot Dipping Sauces (Fermented Tofu Peanut Sauce, Satay Raw Egg Yolk, Soy Sauce with Coriander & Scallions) 打邊爐蘸醬三式（腐乳花生醬、沙爹生蛋黃、豉油芫茜蔥花）

Elevate your hot pot experience with these three essential Cantonese dipping sauces: a rich and savory fermented tofu peanut sauce, a classic satay sauce with raw egg yolk for extra creaminess, and a refreshing soy sauce blend with aromatic coriander and scallions.

Nutrition (per serving)

Ingredients

• 1 cube (approx. 20g) red fermented bean curd
• 1 cube (approx. 20g) white fermented bean curd
• 2 tablespoons smooth peanut butter
• 1 tablespoon Chinese sesame paste
• 1 teaspoon granulated sugar
• 1 tablespoon light soy sauce
• 1 teaspoon sesame oil
• 3 tablespoons warm water
• 1 teaspoon chili oil (optional)
• 3 tablespoons satay sauce
• 1 fresh egg yolk
• 3 tablespoons light soy sauce
• 2 tablespoons chopped fresh coriander
• 2 tablespoons chopped scallions
• 1 tablespoon cooking oil

Steps

1. For the Fermented Tofu Peanut Sauce: In a bowl, mash the red fermented bean curd and white fermented bean curd until smooth.
2. Add the smooth peanut butter, Chinese sesame paste, granulated sugar, light soy sauce, and sesame oil to the mashed fermented bean curds. Mix well until all ingredients are thoroughly combined.
3. Gradually add warm water, stirring continuously, until the sauce reaches your desired smooth consistency. If desired, stir in chili oil.
4. For the Satay Raw Egg Yolk Sauce: In a separate small bowl, combine the satay sauce and fresh egg yolk. Mix gently until just combined, maintaining the richness of the yolk.
5. For the Soy Sauce with Coriander and Scallions: Place the chopped fresh coriander and chopped scallions in a small heatproof bowl.
6. Heat cooking oil in a small saucepan until it begins to shimmer.
7. Carefully pour the hot oil over the coriander and scallions in the bowl. You should hear a sizzling sound. Immediately add the light soy sauce and stir to combine all ingredients.

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