Sweet, salty, and rich, this delicately flavored condiment unites and enhances the flavors of Cantonese steamed rice rolls (pages 156 to 160). It comes together quickly and tastes great, especially if flavorful cold-pressed peanut oil, the kind sold at Chinese markets, is used. If you use canola oil, add a dash of sesame oil for nuttiness.
Cooks' Note
It is customary to liberally drizzle this sauce onto the rice rolls to flavor them. Expect the sauce to pool at the bottom of the plate when you do so. If you want to hold back, pour some onto the plated rolls, serve the rest on the side, and invite guests to help themselves.
