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Sweet And Sour Stuffed Lychee In Batter

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Ingredients
  Cooked shrimps 4 Ounce, patted dry and diced (Use Small Sized Ones)
  Salt 1⁄2 Teaspoon
  Sesame oil 2 Drop
  Canned lychee fruits 22 Ounce, drained and patted dry (1 Large Can)
  Oil 1 Liter (4 Cups For Deep Frying)
  Flour 200 Milliliter (3/4 Cup)
  Cornstarch 60 Milliliter (1/4 Cup)
  Sugar 1⁄2 Teaspoon
  Flat beer/Water 200 Milliliter (1/2 Cup)
  Baking powder 1 Teaspoon
  Oil 3⁄4 Teaspoon
  Vinegar 45 Milliliter (3 Tablespoon)
  Sugar 45 Milliliter (3 Tablespoon)
  Catsup 52 Milliliter (3.5 Tablespoon)
  Lychee juice 82 Milliliter (5.5 Tablespoon)
  Cornstarch solution 1 3⁄4 Teaspoon
Directions

1. Mix shrimp with salt and sesame oil. Stuff shrimp into lychees. Dry-coat each lychee with cornstarch.
2. Combine batter mixture in a bowl. Drop the stuffed lychees into batter, coating completely. Heat oil in wok over medium-high heat. Deep-fry 2-3 at a time until golden, about 1 1/2 minutes. Turn with chopsticks or small tongs to cook evenly. Drain.
3. Combine ingredients for lychee dip in a saucepan, and bring to a boil. Cook until thickened. Pour dip into a hollowed-out orange or bell pepper half.

Recipe Summary

Method: 
Boiled
Interest: 
Healthy

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