500 g of clean and graded shrimp
Sufficient corn oil to fry
For soy sauce sauce
1/2 cup of soy sauce
1/4 cup of red wine
2 tablespoons of honey
1/4 teaspoon of ground ginger
For herb mayonnaise sauce
1 1/2 cups of mayonnaise
1 tablespoon of mustard
4 green onions chopped
1 tablespoon of chopped fresh parsley
1/2 teaspoon of dried dill
For caper sauce
1/2 cup of olive oil
3 tablespoons of vinegar
1 medium onion chopped
1 tablespoon of chopped capers
1 tablespoon of chopped parsley
Salt and black pepper to taste
500 g of clean and graded shrimp
Sufficient corn oil to fry
For soy sauce sauce
1/2 cup of soy sauce
1/4 cup of red wine
2 tablespoons of honey
1/4 teaspoon of ground ginger
For herb mayonnaise sauce
1 1/2 cups of mayonnaise
1 tablespoon of mustard
4 green onions chopped
1 tablespoon of chopped fresh parsley
1/2 teaspoon of dried dill
For caper sauce
1/2 cup of olive oil
3 tablespoons of vinegar
1 medium onion chopped
1 tablespoon of chopped capers
1 tablespoon of chopped parsley
Salt and black pepper to taste
Heat the oil in the fondue pan
Put it on the fondue stove and serve at the table
Skewer the shrimp and dip it into the oil to fry
Remove from the pan and coat with your preferred sauce
Serve with potato salad
Soy sauce sauce
Mix the ingredients together and bring to a simmer
Stir until the honey dissolves
Remove from heat and serve at room temperature
Herb mayonnaise sauce
Mix the mayonnaise with the mustard
Add the herbs and stir well
Transfer to a serving bowl and serve with the shrimp fondue
Caper sauce
Beat the oil and vinegar together with a spoon
Add the remaining ingredients and mix well
Garlic sauce
Mince the garlic well
Mix the mayonnaise with the lime juice, add the garlic and season with salt and pepper
Ginger sauce
Mix the yogurt with the ginger and season with salt and black pepper
Transfer to a serving bowl and serve with the shrimp fondue.
