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Recipe Detail Page
Seafood Fondue
Winter 2005
Now here's something that turns fondue into a whole meal by creating a soup at the end of dipping. You can add any remaining seafood and snow peas to the soup as well. A splash of hot sauce added to the final soup brings a new dimension to the dish.
Serves 6
6 cups (1.5 L) chicken stock
¼ cup (50 mL) thinly sliced ginger
2 cloves garlic, minced
2 tbsp (25 mL) mirin
1 tbsp (15 mL) rice vinegar
1 tbsp (15 mL) soy sauce
1 lb (500 g) large raw shrimp, peeled and deveined
1 lb (500 g) sea scallops
1 cup (250 mL) snow peas, trimmed
One 100 g pkg Japanese noodle soup, flavour packet discarded
1½ cups (375 mL) bean sprouts
2 tbsp (25 mL) chopped fresh coriander
1. In saucepan or fondue pot, bring stock, ginger and garlic to boil. Add mirin, vinegar and soy sauce. Pour into fondue pot and place over burner; bring to a gentle simmer.
2. Place shrimp and scallops 3 or 4 at a time into stock for about 2 minutes or until firm and shrimps are pink and scallops are opaque. Place snow peas in stock for about 1 minute or until bright green and tender-crisp.
3. Once shrimp, scallops and peas have been eaten, break noodle cake in half and add to the stock Add bean sprouts and coriander to noodles and cook for about 5 minutes, stirring occasionally until tender but firm.
4. Serve in bowls.
Serves 6
