Bubbling Asian Fondue

Ingredients

  • -Chutney yogurt
  • -Cilantro mustard
  • ½ pound shrimp (31 to 40 per lb.), shelled and deveined
  • -Ginger-soy
  • ½ pound boned, skinned firm-flesh fish such as halibut
  • 2 to 3 cups cooked rice
  • Asian broth
  • + 9 more ingredients
    • -Wasabi cream
    • -Chutney yogurt
    • Sauces (choose 3 or 4)
    • ½ pound shrimp (31 to 40 per lb.), shelled and deveined
    • -Cilantro mustard
    • Asian broth
    • 4 to 6 cups bite-size vegetable pieces (choose 2 or 3--asparagus, broccoli, green beans)
    • 4 to 6 cups bite-size vegetable pieces (choose 2 or 3--asparagus, broccoli, green beans)
    • ½ pound sea scallops

1. In 5- to 6-quart pan over high heat, bring 2 to 3 quarts water to a boil. Add vegetables. Cook until they turn bright green, 2 to 4 minutes. Drain; immerse in ice water until cool; drain again. 2. Rinse fish, scallops, and shrimp; pat dry. Cut fish into 1/4-inch-thick slices, about 2 inches lo...

View full recipe at My Recipes

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