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Chinese fondue

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Origin of dish:  China
Type of cooking:  Hob
Preparation time: 30 minutes
Cooking time: 1 minutes
Ingredients (serves 4):


Bring 2litres of water to the boil in a large pan.
Add the coconut milk, satay, curry, sesame oil, crushed sugar kumps and chopped chillies.
Leave for 30 minutes.
Prepare the prawns, then cut the squid, cod and beef into strips.
Cover with clingfilm and leave to chill.
Separate the broccoli florets, wash the bean sprouts and slice the mushrooms.
Heat up the stock, season to taste.
Pour into a casserole, add the broccoli, bean sprouts and mushrooms.
Keep warm at the table, whilst each guest dips their meat and fish fondue-style.
Advice: Try replacing the satay with crushed peanuts if it is hard to find - Asian supermarkets are a great source of spices and other hard-to-find ingredients.

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