Asian Fondue

Ingredients for 4 servings:

• 1 ½ liters of chicken broth
• 1 small can of coconut milk
• 3 stalk(s) lemongrass, cut into small pieces
• 1 tbsp coriander leaves, freshly chopped or from the jar
• 2 small chili peppers (Thai chili)
• 1 tbsp ginger, finely diced
• 1 tbsp garlic, finely diced
• n. B. Spice mix (Asia-Thai), to taste
• 1 lime(s), juice
• 1 tbsp vegetable oil, if you like chili oil
• 1 slice(s) pork loin(s), cut into bite-sized pieces
• 25 king prawns
• 2 turkey schnitzels
• 2 portions of salmon fillet(s), cut into bite-sized pieces
• 1 broccoli, in florets
• 1 box mushrooms, brown, quartered
• 1 pack of Chinese egg noodles (Mie noodles)
• 1 pack of sugar snap peas
• 1 bottle of soy sauce
• 1 bottle of chili sauce
• 1 bottle of sweet and sour sauce
• 1 bottle of sauce (peanut sauce)

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

quick and tasty

Sauté the ginger, garlic, chili, and lemongrass in the oil in a pot and deglaze with chicken stock. Add the coconut milk and bring everything to a boil. Add the coriander and season with Asian spice mix and lime juice. The stock is ideal to prepare the day before the fondue, as this allows it to infuse properly. Either prepare it straight away in the fondue pot or transfer it to a different pot later. Blanch the broccoli and snow peas, prepare the mie noodles in salted water according to the instructions (they will then be placed in the baskets during the fondue and dipped in the stock). Arrange the meat, fish, shrimp, and mushrooms beautifully (for a truly sophisticated dish, monkfish, scallops, and beef fillet tips would also work!). Serve the sauces with the food, and you’re ready to go! The dishes are either skewered on fondue forks or placed in small wire baskets and cooked in the prepared stock over a chafing dish.