Fine Asian fondue

Name: Fine Asian fondue
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 1 red pepper; 2 large carrots; 400 g Duck breast fillet; 2 Chillies; 2 TEASPOONS lime zest and 4 tablespoons of juice; 3 TABLESPOONS sesame oil + 1 tsp oil; 16 raw shrimps (without head and shell); 400 g Salmon fillet; 15 g dried mu-err mushrooms; 200 ml unsweetened creamy coconut milk; 150 g Peanut butter (glass); 2 Spring onions; 1 piece(s) (approx. 40 g) Ginger; 2 Garlic cloves; 1 TEASPOON Coriander seeds; 400 ml Poultry stock (glass); 125 ml Rice wine; 7-10 Tbsp Asian sauce and soy sauce; 7-10 Tbsp wooden skewers

AUTHOR
Melissa Olsen

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 6

1 red pepper
2 large carrots
400 g Duck breast fillet
2 Chillies
2 TEASPOONS lime zest and 4 tablespoons of juice
3 TABLESPOONS sesame oil + 1 tsp oil
16 raw shrimps (without head and shell)
400 g Salmon fillet
15 g dried mu-err mushrooms
200 ml unsweetened creamy coconut milk
150 g Peanut butter (glass)
2 Spring onions
1 piece(s) (approx. 40 g) Ginger
2 Garlic cloves
1 TEASPOON Coriander seeds
400 ml Poultry stock (glass)
125 ml Rice wine
7-10 Tbsp Asian sauce and soy sauce
7-10 Tbsp wooden skewers

Directions

1
Clean and wash the vegetables. Possibly cut out or cut into pieces from paprika shrimps and carrots flowers. Wash duck breast, dab dry, cut crosswise into thin slices and put on skewers.
2
Cut the chillies lengthwise, remove seeds, wash and chop. 1⁄3 Mix the chilli, lime zest and sesame oil. Brush duck skewers with it. Rinse prawns and salmon, dab dry and sprinkle with lime juice.
3
Cut the salmon into pieces. Cover and chill.
4
For the broth pour over mushrooms with 1⁄4 l hot water,.
5
Leave to soak for 20 minutes. Meanwhile, for the peanut sauce, warm coconut milk, peanut butter and 1⁄3 chili while stirring. Clean, wash and chop the spring onions. Peel ginger and garlic and chop finely.
6
Put the fondue pot on the stove. Heat 1 tsp. oil in it. Roast the coriander in it. Ginger, 1⁄3 Add chilli and garlic and fry briefly. Fond, 1⁄2 Add l water, mushrooms together with soaking water and rice wine.
7
Add spring onions and simmer for about 5 minutes. Place the fondue pot on the table and continue cooking.
8
Place the vegetables, salmon and prawns in portions in small Asian wire sieves or place them on fondue forks. Leave duck breast on the skewers. Cook in the simmering broth for 2-3 minutes. Add peanut, soy and Asian sauce separately.
9
Traditionally the aromatic broth is filled into cups and drunk after the meal.