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    Thai Jumbo Shrimp Fondue


    Source of Recipe


    Home Talkers Forum

    List of Ingredients




    2 lbs raw jumbo shrimp, peeled
    1 TBS grated gingerroot
    2 stalks lemon grass
    1 to 3 Thai chilis, seeded and chopped
    2 to 3 garlic gloves, peeled
    Grated zest of 1/2 lime
    3 cups fish broth
    3 TBS chopped fresh cilantro
    1 cup dried thread egg noodles
    1 cup bean sprouts

    Dipping sauce:
    1 TBS soy sauce
    2 tsp fish sauce or 1/2 tsp salt
    2 tsp liquid honey, warmed
    1 Thai chili, seeded and chopped

    To garnish:
    Lime wedges and sprigs of fresh cilantro

    Recipe



    Devein the shrimp, rinse lightly and pat dry with paper towels

    Place in small bowl, garnish with lime wedges and cilantro, cover and leave in fridge.

    Place gingerroot, lemon grass, chiles, garlic, lime zest, and broth in a Mongolian hot pot and bring to a boil. Simmer for 15 mins thn stir in the chopped cilantro. Place over the lit burner.
    Combine all the ingredients for the dipping sauce and set aside.

    Cook the noodles in boiling water for 3 mins or until cooked, drain, and place aside.
    Spear the shrimp onto the forks and cook 1 to 2 mins in the hot broth then dip into dipping sauce. When all the shrimp have been cooked, add the noodles and bean sprouts to the pot, heat for 1 to 2 mins, then ladle into soup bowls and serve as soup. Serves 6

 

 

 

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