Fondue with Meatballs

Ingredients

• 1 clove garlic
• 150 g peanut butter
• 1 tsp Sambal oelek
• 300 ml coconut milk
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 3 tbsp Lemon juice
• 2 tsp sugar
• 7 tbsp fish sauce (Asian store)
• 1 small grated carrot
• 3 Carrots
• 300 g daikon radish
• 0.5 cucumber
• 150 g soybean sprouts
• 0.5 iceberg lettuce
• 1 clove garlic
• 2 cm fresh ginger
• 1 stale roll
• 1 egg
• 600 g mixed ground meat
• Salt
• pepper (ground)
• 800 ml soy oil

Instructions

1. 1.

   Peel and finely chop the garlic for the peanut dip. Blend with peanut butter, coconut milk, and sambal oelek until smooth, then season with soy sauce and a splash of lime juice.

2. 2.

   Combine all ingredients for the fish sauce dip, taste, and adjust seasoning. Distribute both dips into bowls and refrigerate until serving.

3. 3.

   Peel the carrots, daikon radish, and cucumber; cut them into 6 cm sticks. Rinse the sprouts, wash the lettuce, trim, clean, and dry thoroughly. Arrange the sprouts and remaining vegetables on a platter. Rinse the coriander, pluck the leaves, and scatter over the dish.

4. 4.

   For the meatballs, peel and finely chop garlic and ginger. Soak the stale roll in lukewarm water, squeeze out excess liquid, then mix with garlic, ginger, egg, and ground meat. Season with salt and pepper, then form small balls.

5. 5.

   Heat oil in a fondue pot and place it on a burner. Using fondue forks or chopsticks, fry the meatballs until golden brown all around, remove, and serve them with the dips. Offer the vegetables separately alongside.