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Maple curry mayonnaise :
In a small bowl, whisk all the ingredients for the mayonnaise. Set aside.
Lime, garlic, and cilantro mayonnaise :
In a small bowl, whisk all the ingredients for the mayonnaise. Set aside.
Ponzu sauce :
In a small bowl, combine all the ingredients for the ponzu sauce. Set aside.
PREPARATION
Broth :
Heat the oil on medium in a pot. Sauté the garlic, ginger, and lemongrass for about 1 minute while stirring. Add the curry, turmeric, and Sriracha. Cook for another minute while stirring.
Add the honey, coconut milk, chicken broth, and bring to a boil. Simmer on low for 15 minutes.
Accompaniment :
Place the salmon, shrimp, and scallops on plates. Put the vegetables on another plate. Pour the broth into a fondue pot on top of a burner. Serve with the mayonnaises, ponzu sauce, and rice.
Good to know :
You can prepare the broth, mayonnaises, and ponzu sauce the day before.
If you have any of the coconut broth left, you can thin it with a bit of chicken broth and add the remaining fondue sides to make a tasty soup!
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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