Asian Fondue

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Pour boiling water over the mushrooms, leave to stand for 20 minutes and clean thoroughly. In the meantime clean and wash the vegetables. Put out peppers to small shrimps, carrots to flowers, cut spring onions into small pieces. Wash prawns and salmon. Cut salmon into pieces of about 4 cm and sprinkle with lime juice. Wash duck breast, cut into thin slices and put them on skewers.

2. 2

   Peel garlic and press it through a garlic press. Carve the chilli lengthwise, remove seeds and chop. Chop the lime peel as well. Mix half the garlic and half the chilli and mix with the lime zest and sesame oil. Drizzle duck breast with it. Mix coconut milk and peanut butter and warm up. Season with remaining chilli. Peel and finely chop the ginger. Put the fondue pot on the stove. Melt the sugar in it until golden brown. Add ginger, remaining garlic and coriander seeds.

3. 3

   Season with remaining chilli. Peel and finely chop the ginger. Put the fondue pot on the stove. Melt the sugar in it until golden brown. Add ginger, remaining garlic and coriander seeds. Deglaze with stock and rice wine. Add the mushrooms and half of the spring onions and cook for 2 minutes. Place the fondue on the table. Prepared vegetable and fish side dishes, duck breast and sauce extra are enough. Soy and sweet and sour Asian sauce are also delicious with it. The broth can then be enjoyed as a small meal

4. 4

   Deglaze with stock and rice wine. Add the mushrooms and half of the spring onions and cook for 2 minutes. Place the fondue on the table. Prepared vegetable and fish side dishes, duck breast and sauce extra are enough. Soy and sweet and sour Asian sauce are also delicious with it. The broth can then be enjoyed as a small meal

Nutrition Facts

KCAL
660 kcal

CARBS
14 g

FATS
43 g

PROTEINS
48 g