LOCATION: Recipes >> Dips >> Fondue 50
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Fondue 50
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Slim and Trim Fondue
5 cups chicken stock
1 tablespoon soy sauce
1/2 teaspoon Tabasco sauce
2 cloves garlic, sliced
2 green onions, sliced
10 ginger root, sliced
1/2 lb sea scallops
1/2 lb medium size shrimp
1 cup snow peas
2 small sweet red peppers
1 cup cooked rice
In medium pot over medium heat bring chicken stock to boil. Add
ginger root, garlic, soy sauce, and half of green onions. Bring to
boil, reduce heat and simmer for 5 to 6 minutes. Arrange shrimp
and scallops on platter. Remove stem end from snow peas. Cut sweet
red pepper into large chunks. Arrange vegetables on separate platter.
Transfer chicken stock to fondue pot over high flame. Using fondue
forks or chopsticks, immerse seafood and vegetables in broth for
about 1 minute each or until cooked through. Dip into sauce of
choice. Sauce suggestions: hot mustard sauce, spicy barbecue,
teriyaki, plum sauce etc.
Makes 3 to 4 servings.
Note: When seafood and vegetables have been eaten, place rice in
soup bowls; pour cooking broth over top, sprinkle with reserved
green onions and serve as a soup course.
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