Asian broth fondue
very easy
60 mins
60 mins
Ingredients
- 1 piece(s) (env. 50 g) Ingwer
- 3 Sticks of lemongrass
- 5 small red chillies
- 3 Star Anise
- 75 ml Soy sauce
- 7-10 Tbsp salt, pepper
- 300 g mixed mince
- 3 TABLESPOONS Breadcrumbs
- 1-2 TABLESPOONS Sriraha sauce (Thai chili sauce)
- 1 Egg (Gr. M)
- 400 g Fillet of beef
- 400 g Chicken filet
- 400 g Salmon fillet
- 18 (approx. 360 g, without head and skin; in organic quality) raw prawns
- 500 g Broccoli
- 1 glass (370 ml) Minimaiskisk flasks
- 1 tin(s) (165 g) unsweetened coconut milk
Directions
- 1
For the broth, peel and slice the ginger. Remove the outer leaves from the lemon grass and cut the stalks in half. Clean the chillies, cut lengthwise, remove seeds and wash. Put ginger, lemon grass, chillies and star anise in a pot.
- 2
Add 2 l cold water, bring to the boil and simmer for about 45 minutes. Season with soy sauce and salt.
- 3
For the meatballs, knead the minced meat, breadcrumbs, Sriraha sauce and egg. Season with approx. 1⁄2 TL salt. Form small balls (à approx. 3 cm Ø) from it. Cover and put in a cold place. Wash the meat, dab dry and cut into cubes of approx. 3 cm.
- 4
Rinse salmon fillet, dab dry and also cut into cubes of approx. 3 cm. Rinse prawns and pat dry. Arrange fish and meat on separate plates.
- 5
Clean and wash the broccoli, divide into small florets and cook in boiling salted water for about 3 minutes. Quench cold and let drain. Drain the corncobs.
- 6
Pour coconut milk into the broth, bring to the boil. Season again with soy sauce and pepper if necessary. Pour broth through a fine sieve into the fondue pot. Light Rechaud. Place the fondue pot on top. Place the ingredients in small Asian wire sieves or skewer them on fondue forks.
- 7
Cook in the simmering broth. Eat sauces with it.
Nutrition Facts
610 kcal
25 g
29 g
56 g
More Delicious Recipes
