INTERNATIONAL FONDUE

1-lb boneless, skinless chicken breasts
1 lb boneless sirloin steak, 1 inch thick
1 (1 lb bag) frozen shelled raw shrimp
4 red bell pepper
4 green bell pepper
1 sweet Spanish onion
4 medium sweet potatoes
4 medium baking potatoes
vegetable oil (for deep frying)
1 (12 oz) bottle chili sauce
1 (6 oz bottle) Hollandaise sauce
FOR THE BEER BATTER:*
1 cup sifted all-purpose flour
2 tsp salt
2 tsp paprika
1 tsp curry powder
1 (12 oz) can beer

MAKE AHEAD:
Cut chicken fillets and steak into 1inch pieces; wrap separately in plastic wrap; refrigerate overnight. Thaw shrimp just before party time and dry well on paper toweling.

Halve, seed and cube peppers; wrap in plastic wrap and refrigerate. Peel and slice onion; wrap in plastic wrap; refrigerate. Pare potatoes; cut sweet potatoes into slices and baking potatoes into sticks. Place in a bowl of water to cover; cover bowl with plastic wrap; refrigerate.

For the Beer Batter, sift flour, salt, paprika and curry powder into a med bowl; beat in beer until smooth. Cover bowl and chill.

JUST BEFORE SERVING:
Stir up beer batter mixture to blend well and pour into a dipping bowl.

Heat oil in fondue pot to 375 degrees F on a deep-fat thermometer, following manufacturer's directions. (A cube of day-old bread will brown in 40 seconds at this temperature.)

Arrange chicken, beef, shrimp, and vegetables (dry potatoes) in groups on large tray around fondue pot.

TO SERVE:
Spear food with fondue forks; dip in Beer Batter, then cook in hot oil until browned, about 3 minutes.

*The beer batter is a coating recipe you might like to try on other foods you are going to deep-fat fry.

Makes about 1 3/4 cups (8 servings)
Adapted from source: Magazine Clipping