Shrimp Fondue with Three Dips
- For the shrimp
- 800 grams shrimp (raw with tail on)
- 2 lemons (of the juice)
- 600 grams chopped Vegetables (as desired, such as cooked potatoes and carrots, mushrooms)
- 1 ½ liters vegetable oil
- For the yogurt and chive dip
- 150 grams Yogurt (0.1% fat)
- 2 tablespoons Whipped cream
- 2 tablespoons lemon juice
- freshly ground peppers
- 1 bunch Chives
For the shrimp: Sprinkle shrimp with lemon juice, cover and allow to sit about 20 minutes.
For the yogurt and chive dip: Stir together yogurt, cream, lemon juice, salt and pepper. Rinse chives, shake dry and cut into rolls and stir well, season to taste.
For the apple-tomato dip: Peel apple, cut into quarters, remove seeds and cut 2-3 thin columns of a quarter, drizzle with lemon juice and set aside for garnish. Finely grate remaining apple. Rinse and trim scallion and finely chop the white and light green. Combine tomato ketchup with apple and scallion, stir well and season with cayenne pepper and garnish with apple slices.
For Asian dip: Peel ginger and cut into very fine strips. Combine soy sauce with lime juice, stir well and mix in ginger strips.
Heat oil in a fondue pot on the stove, then place the pot on a burning heater. Supply shrimps with fondue forks and vegetables, for example in small fondue bowls. Cook shrimp for 1-2 minutes. Serve dips on the side.