Shrimp Fondue with Various Sauces

Ingredients

• 800 g shrimp (raw with tails)
• 2 lemons (juice only)
• 600 g finely chopped vegetables of choice (e.g., cooked potatoes and carrots, mushrooms, …)
• 1.5 l plant oil
• 150 g yogurt
• 2 tbsp heavy cream
• 2 tbsp lemon juice
• Salt
• black pepper (freshly ground)
• 1 bunch chives
• 1 apple
• Lemon juice
• 1 Spring onion
• 100 g ketchup
• Cayenne pepper
• 4 tbsp soy sauce
• 3 tbsp Lime juice
• 1 piece fresh ginger (walnut‑sized)

Instructions

1. 1.

   Drizzle shrimp with lemon juice and let rest covered for about 20 minutes.

2. 2.

   For the yogurt-chive dip whisk together yogurt, cream, lemon juice, salt and pepper. Wash chives, dry, cut into ribbons and fold in; taste and adjust.

3. 3.

   For the apple-tomato dip peel, quarter, seed and thinly slice a quarter of an apple for garnish, drizzle with lemon juice and set aside. Grate the remaining apple. Finely chop spring onion white and green parts. Mix ketchup with apple and spring onions, season with cayenne pepper and garnish with apple slices.

4. 4.

   For the Asian dip grate fresh ginger into very fine strips. Whisk soy sauce with lime juice and stir in the ginger strips.

5. 5.

   Heat oil in a fondue pot on the stove, then place the pot over a hot burner. Cook shrimp and vegetables (e.g., small fondue sieves) for 1–2 minutes. Serve the dips alongside.