Sweet And Sour Stuffed Lychee In Batter Recipe
Summary
Ingredients
| Shrimps | 4 Ounce, diced | |
| Salt | 1/2 Teaspoon | |
| Few drops sesame oil | ||
| Lychee large can | 1 , drained | |
| Oil | 4 Cup (16 tbs) | |
| Flour | 3/4 Cup (16 tbs) | |
| Cornstarch | 1/4 Cup (16 tbs) | |
| Sugar | 1/2 Teaspoon | |
| Water | 1/2 Cup (16 tbs) | |
| Baking powder | 1 Teaspoon | |
| Oil | 3/4 Teaspoon | |
| Vinegar | 3 Tablespoon | |
| Sugar | 3 Tablespoon | |
| Catsup | 3 1/2 Tablespoon | |
| Lychee | 5 1/2 Tablespoon | |
| Cornstarch | 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.
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.
Chef
