Appetizers & Snacks
Lychee Orange Drop Doughnuts
Makes 24 to 30
3 oranges for zest
Orange Sugar coating
- 1/2 cup sugar
- 1 teaspoon grated orage zest
- 2 quarts vegetable oil (approx)
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup sugar
- 1 tablespoon grated orage zest
- 2 ounces lychee syrup
- 2 tablepsoons unsalted butter, melted
1. For the cooking: Pulse sugar and zest in food processor until blended, about 5 – 7 pulses. Transfer to medium bowl.
2. For the doughnuts: Heat 3 inches of vegetable oil in 4-quart saucepan until temperature reasches 350 degrees. Whisk flour, baking powder and salt together in a medium bowl. Whisk eggs, sugar, and orange zest in a large bowl. Whisk in lychee syrup, then butter, until well blended. Stir in the flour mixture until evenly moistened.
3. Preparation: Using two dinner teaspoons, carefully drop heaping spoonfuls of batter into the hot oil. Fry, maintaining temperature between 325 and 350 degrees, until doughnuts are crisp and deeply browned on all sides, 3 to 6 minutes. Using a slotted spoon, transfer the doughnuts to a plate lined with paper towels. Drain for 5 minutes.Add doughnuts to the bowl with orange sugar and toss until well coated. Place on a serving plate and repeat with the remaining batter, regulating oil temperature as necessary. Doughnuts are best served warm.
Wolfgang Puck's Spring Rolls With Our Lychee Basting Sauce
- 2 tbsp fresh ginger, chopped
- 1 tbsp garlic chopped
- 2 tbsp green onions, chopped
- Pinch of red pepper flakes
- ½ cup peanut oil
- Pinch of salt
- Pinch of freshly ground
- black pepper
- Pinch of sugar
- ½ cup onions, julienned
- 1 medium carrot, julienned
- 4 ounces shitake muchrooms, stems discarded, sliced into julienne
- 1½ cups red bell pepper, julienned
- 2 cups green cabbage, julienned
- 3 tbsp peanut oil, for stir frying
- Salt and freshly ground black pepper
- 4 ounces glass noodles, soaked in water for 10 minutes, chopped into smaller strands
- ¼ cupmushroom soy sauce
- 2 tbsp chili paste
- 1 tbsp Asian sesame oil
- ½ cup cilantro, chopped
To form Spring rolls:
- 1 package wonton wrapper
- 1 egg with 1 tbsp each of water and cornstarch, beaten together for eggwash
- Peanut oil, for deep frying
1. Prepare the aromatic mixture in a food processor, combine the ginger, garlic, green onion and red pepper flakes. turn on machine, slowly add oil and process mixture to a puree. Cook mixture in a small saucepan over medium heat for 1 to 2 minutes. Season with salt, pepper and sugar, Set aside.
2. Prepare the filling: In a wok or heavy skillet, stir fry mushrooms in peanut oil for 30 seconds, then add remaining vegetables and cook for 1 minute. Season with salt and pepper. Drain and transfer to a mixing bowl. Stir in noodle, mushroom soy sauce, chili paste, sesame oil, and cilantro. Add aromatices mixture. Season with salt and pepper. Set aside to cool completely. When ready to form spring rolls,squeeze out all of the excess liquid.
3. To make the spring rolls, place about ¼ cup of prespared filling per wonton wrapper. Place the filling as per directions alongside.Roll the wrapper, tuck ends in. and complete as if wrapping a parcel. Seal the edges with the eggwash. Repeat the process until all filling is used.
4. In a heavy deep saucepan, heat oil to 350 degrees F and deep fry spring rolls, 3 or 4 at a time until golden, about 2 to 3 minutes. Drain on paper towels.
Trim off the ends and slice diagonally. Drizzle top with Lychee Sweet Sauce. Serve immediately.
Lychee Shanty Cooler
- 2 quarts of lychee juice
- 3 12oz cans of beer, chilled
Combine beer & lychee juice
Stir gently until blended
Lychee Lovers Bellini
- 20 fresh whole lychees, peeled and pitted
- 2 cups/450 ml chilled sparkling wine
- 8 teaspoons/40 ml Chambord
Puree the lychees in a blender until smooth. Strain the puree through a fine-meshed strainer and into a bowl, pressing on the solids in the strainer to extract as much juice as possible. Discard the solids.
Chill the lychee juice until it is cold. Pour 2 tablespoons/30 ml of lychee juice into each of 4 Champagne flutes. Add enough sparkling wine (about 1/2 cup/115 ml) to fill each glass. Add 2 teaspoons/10 ml of Chambord to each glass and stir gently to blend, and serve.
Reprinted from Take Home Chef on the TLC channel.
Lychee Coconut Bubble Tea
Some bubble tea shops use milk powder rather than fresh milk or a combination of the two to achieve the desired creaminess.
A 230 gram package of dried/raw bubble tea pearls will make about 10 portions. Other fresh fruits such as papaya and mango make tasty substitutions.
- 1/2 cup chilled, cooked bubble tea pearls
- 1 cup crushed ice
- 1 cup canned lychees with syrup or fresh pitted fresh lychees OR other fresh fruits such as mango and papaya
- 3/4 cup coconut milk
- 1/4 cup homogenized milk or cereal cream
- 1 to 2 teaspoons fresh lime juice
- Honey or sugar, to taste
Place pearls in a large parfait glass. Combine all remaining ingredients in a blender and blend for 1 minute or until mixture is frothy and creamy. Pour into glass and serve with extra thick straws.
Makes 1 (16 ounce) drink.
Lychee & Carambola Chicken Breasts
- 2 thinly sliced chicken breasts
- 2 tbsp. Soya sauce
- 1/2 cup pitted, stewed lychees
- 1/2 cup sliced, stewed carambola and juice
- 1 tspn. minced, green ginger
- 4 tbsp. sherry or port
- 2 tbsp. cornstarch
1. Sauté chicken in oil for 2 minutes
2. Add Soya sauce, fruit solids, ginger and sherry and continue to cook for another 2 minutes.
3. Add juices from stewing the fruit and bring to a boil.
4. Mix cornstarch with a little water, add to the dish and reboil until sufficiently thickened.
5. Serve with rice and skinned, crumbled chicken legs and Chinese vegetables.
Lychee & Thyme Grilled Tuna
- 4 (6 oz) yellowfin tuna steaks
- ¼ cup olive oil
- 2 teaspoons finely chopped thyme
- 1 teaspoon salt
- 1 teaspoon grated lemon peel
- ½ teaspoon pepper
- ¼ cup lychee juice or chopped lychees
Marinate tuna in all remaining ingredients for at least 30 minutes
Grill tuna on medium heat or medium coals for 6 to 7 minutes, turning once
Monte Cristo Sandwich with Sweet Lychee Mustard Sauce
Sweet Lychee Mustard Sauce:
- 1/4 cup lychee jam
- 2 tbsp. Dijon mustard
- 1 tbsp. orange juice
- 1 tbsp. water
- 2/3 egg substitute
- 1/2 cup fat-free milk
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 4 slices cooked turkey breast
- 4 slices cooked ham
- 4 slices reduced fat Jarlsberg or Swiss Cheese
- 8 slices white bread
- cooking spray
- 1 1/2 tsp. powdered sugar
To prepare sauce, combine first 4 ingredients in a small saucepan over low heat, stirring well with a whisk. Cook until jelly melts. To prepare sandwiches, combine egg substitute, milk, salt and pepper in a shallow dish.
Place one slice each of the turkey, ham and cheese on each of 4 bread slices. Top with remaining bread slices. Carefully dip both sides of each sandwich into the egg substitute mixture. Place sandwiches in a large nonstick skillet coated with cooking spray over medium-high heat. Reduce heat to medium; cook 3 minutes on each side or until sandwiches are golden.
Sprinkle sandwiches with powdered sugar. Serve sandwiches with sauce.
Bread & Muffins
Lychee Sticky Muffins
- 2 cups of all-purpose flour
- 1 Tbsp. baking powder
- 1 tsp. ground cinnamon
- 1/4 tsp. of salt
- 2 eggs
- 1 cup of milk
- 1/4 cup of vegetable oil
- 1/2 cup of packed brown sugar
- 1 tsp. vanilla extract
- 1/4 cup of butter or
- margarine, melted
- 1 cup of chopped lychees
In a large bowl, combine flour, baking powder, cinnamon and salt.
In another bowl, beat the eggs, milk, oil, brown sugar and vanilla until smooth.
Stir into dry ingredients just until moistened.
Into each greased muffin cup, spoon 1 teaspoon butter, 1 teaspoon of brown sugar and 1 heaping tablespoon of lychees.
Top each with 1/4 cup of batter. Bake at 350 F for 25-30 minutes or until muffins test done. Invert pan onto a piece of foil. Let stand for 2 minutes; remove pan. Serve warm. Yield: 1 dozen