Lychee Panacotta

Ingredients: Cream : 200 ml SemiWhipped cream : 200 ml Coconut Cream : 100 ml Sugar : 50 gms Lychees : 100 gms, pureed Ginger : 1 tsp, grated Vanilla essence : few drops Gelatin : 6 leaves

1. Soak Gelatin in cold water to soften and keep aside.
2. Take cream, coconut cream, sugar, ginger in a heavy saucepan and bring to light simmer, just till boiling for 10 mins.
3. Remove from heat and add the Lychee puree and vanilla.
4. Squeeze the excess water out of the gelatin and stir into the hot cream.
5. Allow the cream to cool completely.
6. Fold in the semi whipped cream and pour the mixture into moulds.
7. Cover with plastic wrap and refrigerate till fully set.
8. Serve with Mango Syrup and chopped lychees… errr… mine was actually Mango puree
9. To serve, carefully pass a knife through the edges of the mould, and place the mould in warm water for few mins and then invert on to the serving plate.

Spinach Lychee Salad Recipe

Tofu Or Chicken Lychee Thai Curry Recipe

Sweet & Sour Lychee Meatballs Recipe

 Chinese Lychee Chicken Recipe

Ingredients:

700 grams chicken meat,cut to bite-size pieces
2 tbsp soy sauce
1 tbsp salt
1 tsp sesame oil
1 tsp sugar
4 tbsp corn flour to coat chicken
2 cups oil for deep frying
1 tsp chopped garlic
1 tsp crushed ginger
1 can lychee, drained, syrup reserved
1 tsp red chilli flakes
sliced spring onion

Sauce:
1 cup lychee syrup
2 tbsp tomato sauce
1 tbsp corn flour, mixed with 1 tbsp water

Method:

Marinate chicken with soy sauce, salt, sesame oil and sugar for 30 minutes. Roll chicken in corn flour and deep-fry till golden brown. Set aside.

In another pan, heat 1tbsp oil over medium fire. Stir fry garlic and ginger for 1-2 minutes. Add sauce ingredients, and cook till sauce thickens.

Add the chicken, lychees and chillies. Mix well, and allow simmer for 3-5 minutes.

Seafood With Lychee Sauce Recipe

• 4 lobster tails or 4 boneless fillets of perch, snapper, grouper, cod or other white fish
• ¼ cup olive oil
• 2 teaspoons fresh  thyme
• 1 teaspoon salt
• 1 teaspoon grated lemon peel
• ½ teaspoon black pepper
• 1 canned lychees with its juice
• 200 g fresh lychees
• 1 green onion
• 1 teaspoon chopped fresh ginger
• 1 teaspoon cornstarch

Preparation Method:

1.  Wash the fish then pad dry with paper towels.
2. In a bowl mix the olive oil, chopped lychess, the canned lychee and 1/2 of the can’s juice, thyme, lychee juice, salt, pepper and lemon peel. Add the fish fillets to the mixture,   coat them thoroughly with the marinade and leave it to marinate for 1 hour.
3. In a large pan fry add some oil then fry on both sides until nice golden-brown.
4. Add a tablespoon oil to a wok, when hot add the chopped green onion and ginger, stir fry for 30 seconds.
5. Add the lychee pieces from the marinade, the other half of the can’s juice, simmer for 1-2 minutes.
6. Dissolve the cornstarch into 100 ml water, then add to the wok stirring, and simmer for another 1 minute.
7. On the plates serve the perch beside boiled rice, add on top of the fish the lychee sauce. Garnish with some fresh lychees for the looks.

Lychee Scallops Recipe

Ingredients

Directions

Pour lychee syrup into a small dish. In a pie plate, combine rice flour and curry powder. Season the scallops on both sides and dip in syrup and then flour/curry mix. In a saute pan over medium-high heat coated lightly with oil, sear the scallops until browned on both sides, about 1 1/2 minutes per side. Remove scallops to a plate. In same pan, add shallots and lychees, season and saute for 2 minutes.

Deglaze with Champagne and reduce by 75%. Whisk in butter, check for seasoning.

Plate scallops and spoon Champagne-butter sauce over. Garnish with chive batons.

Caramel Coconut Lychee Cake Recipe

Ingredients

Caramel

• 200g sugar
• 100g water

Coconut and Lychees Pudding

• 3 eggs
• 3 egg yolks
• 30g sugar
• 250g coconut milk
• 250g fresh / UHT milk
• 1 cup fresh lychees (halves)

Vanilla Sponge

• 3 egg yolks
• 20g sugar
• 3 egg whites
• 60g sugar
• 80g super fine flour
• 50g melted butter/corn oil
• 1 tbsp vanilla essence