Prawn
Meat Fondue
Everyone can have fun cooking their own steak, chicken and shrimp in only minutes. Enjoy with Ginger-Wasabi Sauce and Lemon-Pepper Aioli.
Ingredients:
- ½ cup thinly sliced green onions
- ¼ cup rice vinegar
- ¼ cup water
- 2 tablespoons honey
- 1 tablespoon wasabi paste
- 2 teaspoons grated fresh ginger
- ¼ teaspoon salt
- ½ cup well-drained, bottled roasted red sweet peppers
- ½ cup light mayonnaise
- 1 teaspoon finely shredded lemon peel
- 2 teaspoons lemon juice
- 2 cloves garlic, minced
- ¼ teaspoon ground pepper
- 1 pound medium shrimp
- 1 pound skinless, boneless chicken breast halves
- 12 ounces boneless beef sirloin steak
- 4 cups reduced-sodium chicken broth
- ½ cup thinly sliced green onions
- 1 clove garlic, peeled and halved
- ½ teaspoon whole black peppercorns
- ¼ teaspoon crushed red pepper
Directions:
- To prepare Ginger-Wasabi Sauce: In a small bowl combine green onions, rice vinegar, water, honey, wasabi paste, ginger, and salt.
- To prepare Lemon-Pepper Aioli: Place roasted peppers in a blender or food processor; cover and blend or process until smooth. Transfer to a small bowl. Add mayonnaise, lemon peel, lemon juice, garlic, and black pepper. Stir until well combined.
- To prepare fondue: Thaw shrimp, if frozen. Partially freeze chicken and beef for easier slicing. Peel and devein shrimp; rinse shrimp and pat dry with paper towels. Thinly slice chicken crosswise into bite-size strips. Thinly slice beef across the grain into bite-size strips. Arrange shrimp, chicken, and beef on a platter, keeping meats separate.
- In a large saucepan combine broth, green onions, garlic, peppercorns and, if desired, crushed red pepper. Bring broth mixture to boiling. Pour into a fondue pot. Return to boiling.
- To serve, give each person a fondue fork. Dip beef, chicken, or shrimp into broth; cook shrimp until opaque, chicken until no longer pink, and beef until desired doneness (allow 1 to 3 minutes for each piece). Serve with Ginger-Wasabi Sauce and/or Lemon-Pepper Aioli.