Asian stock fondue

AUTHOR
Shirley Vincent
DIFFICULTY
easy
RATING
4 2
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 4
  • 4 Carrots (about 100 g each)
  • 500 g Broccoli
  • 250 g Bean sprouts
  • 400 g Salmon fillet
  • 12 medium-sized shrimps
  • 1,5 l Vegetable stock (glass)
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper

Directions

  1. 1

    Peel and wash the carrots and cut into fine strips. Clean and wash broccoli, divide into small florets and drain. Wash the sprouts and let them drain. Wash salmon, dab dry and cut into medium-sized cubes. Break the shrimps out of their shells, scratch the back and remove the intestines. Then wash and pat dry.

  2. 2

    Put salmon, prawns, carrot strips, sprouts and broccoli in separate bowls or on a plate. Add vegetable stock to the fondue pot and heat. Place salmon, prawns, sprouts, broccoli and carrot strips in a basket and cook in the stock for about 8 minutes. Then season with salt and pepper. Asian plum and chilli sauce tastes good with it

Nutrition Facts

KCAL
410 kcal
CARBS
14 g
FATS
17 g
PROTEINS
51 g

Categories & Tags

Main Dishes