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🍽️ Asian-style Fondue with Shrimp and Vegetables

450 kcal · 30 min · 4 servings

Ingredients

• 150 g bean sprouts
• 3 stalks celery
• 1 bulb fennel
• 250 g fresh mushrooms
• 4 red chili peppers
• 1 stalk leek
• 250 g fresh broccoli
• 4 cm fresh ginger
• 600 g shrimp (peeled and deveined)
• 150 g pickled corn on the cob
• 100 g bamboo shoots (in a jar)
• 200 g rice noodles
• 1.5 l vegetable broth

Instructions

1. 1. Wash the vegetables thoroughly and remove any inedible parts.
2. 2. Cut the celery and fennel into very fine, strip-like pieces (julienne).
3. 3. Slice the mushrooms into thin pieces.
4. 4. Cut the chili peppers into small rings.
5. 5. Cut the leek into round slices.
6. 6. Divide the broccoli into small, edible florets.
7. 7. Peel the ginger and slice it thinly or grate it finely.
8. 8. Wash the shrimp and pat them dry with a kitchen towel.
9. 9. Place the rice noodles in a bowl.
10. 10. Pour boiling water over the noodles.
11. 11. Let the noodles soak in the hot water for ten minutes.
12. 12. Drain the water.
13. 13. Cut the soaked noodles into smaller pieces using kitchen scissors.
14. 14. Let the corn and bamboo shoots drain well.
15. 15. Place the prepared vegetables, rice noodles, and shrimp into small separate bowls.
16. 16. Heat the vegetable broth in a pot.
17. 17. Pour the hot broth into a fondue pot.
18. 18. Dip the vegetables, shrimp, and noodles into the hot broth using fondue forks or sieves.
19. 19. Cook the ingredients in the broth until they are done.
20. 20. Enjoy the fondue as you like.
21. 21. Optionally serve various sauces such as curry, chili, or ginger sauce on the side.

Nutrition per serving

• kcal: 450
• Protein: 42 g · Fett/Fat: 4 g · Carbs: 59 g