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🍽️ Asian Fondue

344 kcal · 30 min · 4 servings

Ingredients

• 10 g dried shiitake mushrooms
• 50 g glass noodles
• 2 bunch spring onions
• 220 ml light soy sauce
• 50 ml rice vinegar (or mild wine vinegar)
• 1 drop toasted sesame oil
• 15 g ginger (1 piece)
• 1 small garlic clove
• 1 small red chili pepper
• 300 g broccoli
• 300 g slender carrots (3 slender carrots)
• 1 bunch coriander
• 125 ml Asian plum sauce (ready-made product)
• 600 g veal fillet
• 300 g firm fish fillet (e.g. cod, monkfish, tuna)
• 12 large prawns (kitchen-ready)
• 2.5 l poultry broth

Instructions

1. 1. Place the mushrooms in a small bowl.
2. 2. Cover the mushrooms with water to soften them.
3. 3. Put the glass noodles in another bowl.
4. 4. Pour warm water over the glass noodles.
5. 5. Let the glass noodles soak according to the package instructions.
6. 6. Clean the spring onions thoroughly.
7. 7. Wash the spring onions well.
8. 8. Put 150 milliliters of soy sauce in a bowl.
9. 9. Stir the soy sauce with vinegar and sesame oil.
10. 10. Take one piece of spring onion about 3 centimeters long.
11. 11. Chop this piece of spring onion very finely.
12. 12. Stir the chopped spring onion into the sauce.
13. 13. Put the sauce into a small dish.
14. 14. Peel the ginger.
15. 15. Grate the ginger finely.
16. 16. Peel the garlic.
17. 17. Chop the garlic finely.
18. 18. Wash the chili pepper.
19. 19. Halve the chili pepper.
20. 20. Remove the seeds from the chili pepper.
21. 21. Rinse the chili pepper again if necessary.
22. 22. Chop the chili pepper very finely.
23. 23. Put the grated ginger in a separate bowl.
24. 24. Put the chopped garlic in the bowl.
25. 25. Put the chopped chili pepper in the bowl.
26. 26. Put the remaining soy sauce in the bowl.
27. 27. Put 2 tablespoons of water in the bowl.
28. 28. Stir all ingredients in the bowl.
29. 29. Clean the broccoli.
30. 30. Wash the broccoli.
31. 31. Divide the broccoli into small florets.
32. 32. Wash the carrots.
33. 33. Peel the carrots.
34. 34. Peel the carrots.
35. 35. Cut the carrots crosswise into thin slices.
36. 36. Cut the rest of the spring onions into pieces about 3 centimeters long.
37. 37. Wash the coriander.
38. 38. Shake the coriander dry.
39. 39. Pluck off the coriander leaves.
40. 40. Put the coriander leaves in a small bowl.
41. 41. Pour the plum sauce into another container.
42. 42. Rinse the veal fillet.
43. 43. Pat the veal fillet dry.
44. 44. Slice the veal fillet into thin pieces.
45. 45. Rinse the fish fillet.
46. 46. Pat the fish fillet dry.
47. 47. Cut the fish fillet into strips.
48. 48. Make sure the fish strips are about as thick as a pencil.
49. 49. Make a shallow cut along the back of the shrimp with a sharp knife.
50. 50. Remove the black vein from the shrimp.
51. 51. Rinse the shrimp.
52. 52. Pat the shrimp dry.
53. 53. Drain the soaked mushrooms.
54. 54. Pat the mushrooms dry.
55. 55. Cut off the tough stems of the mushrooms with kitchen scissors.
56. 56. Let the noodles drain in a sieve.
57. 57. Cut the noodles into smaller pieces with kitchen scissors.
58. 58. Arrange the vegetables decoratively on a large platter.
59. 59. Arrange the meat decoratively on the platter.
60. 60. Arrange the fish decoratively on the platter.
61. 61. Arrange the shrimp decoratively on the platter.
62. 62. Arrange the mushrooms decoratively on the platter.
63. 63. Arrange the glass noodles decoratively on the platter.
64. 64. Bring the poultry broth to a boil in a pot.
65. 65. Fill a fondue pot halfway with the broth.
66. 66. Place the fondue pot on a chafing dish.
67. 67. Make sure the broth simmers gently during the meal.
68. 68. Add more broth as needed.

Nutrition per serving

• kcal: 344
• Protein: 43 g · Fett/Fat: 6 g · Carbs: 28 g