Pantai Cantonese Suki Sauce, also known as Cantonese Sukiyaki Sauce, is crafted to complement Thai-style sukiyaki (hot pot, shabu-shabu, or steamboat). It has a spicy and tangy flavor, enhanced with hot chili, lime, garlic, and sesame, making it ideal for dipping seafood, red meat, chicken, fish balls, shrimp wontons, and vegetables like enoki mushrooms, napa cabbage, and bok choy. The sauce adds a rich, aromatic depth to communal hot pot meals, reflecting both Cantonese and Thai culinary influences.
The sauce contains a blend of water, sugar, garlic (18%), chili (11.5%), soy sauce, salt, sesame oil, sesame seeds, sweet potato, tomato paste, soybean paste, oyster sauce, acetic acid, modified corn starch, monosodium glutamate, and flavor enhancers such as disodium 5'-inosinate and disodium 5'-guanylate. This combination provides a balanced sweet, savory, and umami taste.
