MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Seasoning Mixture for Brazier-Grilled Lamb
  Categories: Chinese, Lamb, Ceideburg 2
       Yield: 1 servings
  
       1    Clove garlic, crushed
       1    Scallion, minced
       1 tb Soy sauce
       1 tb Soy paste
       1 tb Sweet soy jam
     1/2 ts Chinese chili sauce
     1/2 ts Sesame oil
            Raw eggs, beaten and placed
            -in individual bowls
  
   This is a variant sauce with a slightly different cooking method.
   
   These amounts are for individual serving bowls.  Increase them to
   suit the number of diners.  In this case, each diner grills the meat
   first then dips it in the raw egg to coat, then in the bowl of
   seasonings. Also served with steamed buns.  If soy paste and sweet
   soy jam are unavailable, substitute peanut butter (or tahini, I would
   imagine) and black currant jam.
   
   From “The Thousand Recipe Chinese Cookbook” by Gloria Bley Miller,
   Weathervane Books, '88.
   
   Posted by Stephen Ceideburg; February 20 1991.
  
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