Asia – Fondue
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 ½ liters chicken broth
- 1 small can coconut milk
- 3 sticks lemongrass, cut into small pieces
- 1 tablespoon coriander greens, freshly chopped or from the glass
- 2 small chilli pepper (s), (Thai chilli)
- 1 tablespoon ginger, finely diced
- 1 tablespoon garlic, finely diced
- Spice mixture, (Asia-Thai), to taste
- 1 lime (s), juice it
- 1 tablespoon vegetable oil, who also likes chili oil
- 1 slice (s) pork loin (s), cut into bite-sized pieces
- 25 king prawns
- 2 turkey schnitzel
- 2 port. Salmon fillet (s), cut into bite-sized pieces
- 1 broccoli, cut into florets
- 1 box mushrooms, brown, quartered
- 1 packet Chinese egg noodles (Mie noodles)
- 1 packet sugar snap peas
- 1 bottle soy sauce
- 1 bottle chili sauce
- 1 bottle sweet and sour sauce
- 1 bottle sauce, (peanut sauce)
Print Recipe
Pin Recipe Instructions
- Fry the ginger, garlic, chilli and lemongrass in the oil in a saucepan and deglaze with the chicken stock, add the coconut milk and bring to the boil. Add the coriander and season with Asian spice mixture and lime juice. The brew can be prepared the day before the fondue, because then it can be really nice. Either prepare it in the fondue pot right away or then transfer it to another container.
- Blanch broccoli and sugar snap peas, prepare Mie noodles in salted water according to the instructions (for fondue they are packed in the baskets and dipped in the stock). Arrange meat, fish, prawns and mushrooms nicely (if you want it to be really noble, monkfish, scallops and beef fillet tips also go well!).
- Just add the sauces and off you go!
- The food is either skewered on fondue forks or packed in small wire baskets and cooked in the prepared brew over a rechaud.
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