Sweet And Sour Stuffed Lychee In Batter
|Cooked shrimps||4 Ounce, patted dry and diced (Use Small Sized Ones)|
|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)|
|Flat beer/Water||200 Milliliter (1/2 Cup)|
|Baking powder||1 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|
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.