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.