Asian broth fondue
very easy
50 mins
50 mins
Ingredients
- 50 g Ginger Root
- 80 g Lemongrass
- 5 small red chillies
- 3 Star Anise
- 7-10 Tbsp Salt
- 75 ml Soy sauce
- 300 g mixed minced meat
- 50 g Breadcrumbs
- 3 TABLESPOONS Sriraha sauce (Thai chili sauce)
- 1 egg (size M)
- 7-10 Tbsp Pepper
- 700 g Broccoli
- 400 g Fillet of beef
- 400 g Chicken filet
- 400 g Salmon fillet without skin
- 18 (à 20 g; without head, in shell) raw prawns
- 1 (314 ml) small glass corncob
- 1 tin(s) (165 g) Coconut milk
Directions
- 1
Peel the ginger. Wash lemongrass, dab dry and cut in half. Wash the chillies. Put ginger, lemongrass, chillies and star anise in a pot, add about 2 litres of cold water, bring to the boil and simmer for about 45 minutes.
- 2
Season with salt and soy sauce.
- 3
Mix minced meat with breadcrumbs, Sriraha sauce and egg. Season with salt and pepper. Form the mixture into small balls (approx. 3 cm Ø). Put them in a cold place. Wash and clean the broccoli and divide into small florets.
- 4
Wash the meat, dab dry and cut into cubes of about 3 cm. Wash salmon fillet, pat dry and also cut into cubes. Peel prawns, except for the tail fin, and remove the intestines.
- 5
Wash the shrimps and pat them dry.
- 6
Simmer broccoli in boiling water for 3-4 minutes. Drain the corncobs in a sieve. Add coconut milk to the stock, simmer again for another 3 minutes, if necessary season again with soy sauce and pepper.
- 7
Pour broth through a fine sieve into the fondue pot. Arrange the salmon, prawns and corn on a plate. Arrange chicken, beef fillet and meatballs on separate plates. Add broccoli in bowls.
- 8
Place the ingredients in fondue strainers and cook in the stock. Various dips taste good with it.
Nutrition Facts
610 kcal
18 g
29 g
68 g
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