Asian-style Fondue
Asian-style fondue is a recipe with fresh ingredients from the soy category. Try this and other recipes from Spoonsparrow!
Ingredients
- 150 g bean sprouts
- 3 stalks celery
- 1 bulb fennel
- 250 g fresh mushrooms
- 4 red chili peppers
- 1 leek
- 250 g fresh broccoli
- 4 cm fresh ginger
- 600 g shrimp (peeled and deveined)
- 150 g pickled corn cobs
- 100 g bamboo shoots (in glass)
- 200 g rice noodles
- 1.5 l vegetable broth
Instructions
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1.
Wash, trim, and cut the celery and fennel into fine julienne strips; slice the mushrooms, cut the chilies into rings, slice the leek, and separate the broccoli into florets. Peel and thinly slice or grate the ginger. Pat the shrimp dry with a paper towel.
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2.
Place the rice noodles in a bowl, pour boiling water over them, and let soak for 10 minutes. Drain and cut into small pieces with scissors. Drain the corn and bamboo shoots, then arrange them together with the remaining vegetables, rice noodles, and shrimp in small bowls or dishes.
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3.
Heat the vegetable broth and pour it into a fondue pot. Use fondue sieves to cook the vegetables, shrimp, and rice noodles in the hot broth, then enjoy. Serve with optional sauces such as curry, chili, or ginger sauce at your discretion.
