Lychee recipe collection

  Recipes on this page
  • Lychee & Carambola Chicken Breasts
  • Lychee Ice Cream Cake
  • Lychee Pudding
  • Lychee Sauce for Turkey
  • Lychee Seasoning for Turkey
  • Lychee Trifle
  • Stuffed Lychees
  • Trevally & Lychees

Lychee & Carambola Chicken Breasts


Ingredients

  • 2 thinly sliced chicken breasts
  • vegetable oil
  • 2 tbsp soya sauce
  • ½ cup pitted, stewed lychees and their juice
  • ½ cup sliced, stewed carambola and juice
  • 1 tspn minced, green ginger
  • 4 tbsp sherry or port
  • 2 tbsp cornstarch
  • water

Preparation & Cooking instructions

  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 the boil.
  4. Mix cornstarch with a little water, add to the dish and reboil until sufficiently thickened.
  5. Serve with rice and skinned, crumbed chicken legs and Chinese vegetables.

Lychee Ice Cream Cake

Ingredients

  • 1 liter plain ice cream
  • 2 tbsp sugar
  • 5 oz butter
  • 2 cups crushed cornflakes
  • 2 cups pitted, shelled lychees

Preparation & Cooking instructions

  1. Ice cream should be fairly soft. Leave ice cream in refrigerator for one or two hours, or microwave briefly.
  2. Mix sugar, melted butter and crushed cornflakes in a large bowl. Divide into three portions. Use one portion to line inside of a 9" loaf tin.
  3. Mix soft ice cream with shelled, pitted and coarsely chopped lychees. Spread half of the ice cream mixture over crumb mix, followed by the second portion of crumb mix. Top with remaining ice cream, and crumbs.
  4. Cover with a piece of baking foil and freeze until firm.

Lychee Pudding

Ingredients

  • sponge fingers or other plain cake
  • 2 cups peeled, seeded and sliced lychees, soaked in brandy overnight
  • 1 cup whipped cream

Preparation & Cooking instructions

  1. Line a deep mold or glass dish with sponge fingers, or 2 layers of thinly cut sponge or plain cake to form a shell about ½" thick. Fold brandied lychees into stiffly whipped cream. Fill mold with mixture and chill until ready.

Lychee Sauce for Turkey

Ingredients

  • Lychee syrup
  • 2 cups water
  • 1 large, crumbled chicken stock cube
  • 6 tbsp dry sherry
  • 6 tbsp cornstarch
  • additional 6 tbsp water
  • 3 tbsp chopped parsley

Preparation & Cooking instructions

  1. Combine lychee syrup (from next recipe), water, stock cube and sherry in a saucepan. Boil for 5 minutes.
  2. Add cornstarch, blended with extra water, and stir into sauce. Continue stirring over medium heat until sauce boils and thickens.
  3. Add parsley, stir through sauce.

Lychee Seasoning for Turkey

Ingredients

  • 15 oz can lychees
  • 18 oz pork & veal mince
  • ½ cup shredded coconut
  • ¾ cup stale breadcrumbs
  • grated rind of lime
  • 3 tbsp lime juice
  • 1 lightly beaten egg
  • 1 tspn fresh chopped mint
  • 4 tbsp chopped fresh parsley

Preparation & Cooking instructions

  1. Drain lychees, reserving syrup for sauce, chop lychees.
  2. Combine lychees, mince, coconut, breadcrumbs, lime rind, juice, egg, mint and parsley in large bowl ; mix thoroughly.
  3. Seasoning is sufficient to stuff a 6 lb turkey.

Lychee Trifle

Ingredients

  • 1 stale sponge cake
  • 4 tbsp brandy or port
  • 2 cups fresh, pitted, shelled lychees
  • 2 cups mango puree
  • 1 pint custard
  • ¾ cup whipped cream

Preparation & Cooking instructions

  1. Cut cake in to ½" cubes and place in serving bowl. Sprinkle port or brandy over the cake.
  2. Chop lychees and mix with mango puree and custard at about room temperature. Pour custard mixture over
    the cake.
  3. Refrigerate and decorate with whipped cream before serving

Stuffed Lychees

Ingredients

  • 3 cups lychees
  • 4½ oz softened cream cheese
  • 6 tbsp finely chopped glazed ginger
  • 6 tbsp finely chopped pecans
  • 2 tbsp port or brandy

Preparation & Cooking instructions

  1. Peel and remove seeds from lychees. Mix all other ingredients and fill lychees with cheese mixture.
  2. Arrange lychees on lettuce leaves on a platter and serve as an appetizer, with salad or coffee.

Trevally & Lychees

Ingredients

  • 2 lb trevally fillets
  • celery tops, parsley, thyme
  • 2 oz butter
  • ¾ cup chopped onions
  • 9 oz mushrooms
  • 2 cups peeled, pitted lychees
  • 3 oz butter
  • 8 tbsp flour
  • ¾ cup chicken broth
  • ¾ cup plain yogurt
  • 3 cups soft breadcrumbs
  • pepper


Preparation & Cooking instructions
  1. Poach fillets for 5 minutes, in a large shallow saucepan or frying pan, containing ½" depth of water, celery tops, parsley and thyme.
  2. Drain, place half of fillets in a greased baking dish, set the remaining fillets aside.
  3. Melt 2 oz of butter in pan containing thyme, parsley, celery, add onion and mushrooms. Sauté until golden, add lychees and spread contents over the fillets in the baking dish.
  4. Place remaining fillets on top. Melt remaining butter in a saucepan and stir in flour.
  5. Brown lightly, then, slowly add broth and yogurt, stirring continuously. Cook until smooth and thick.
  6. Add remaining seasoning to taste. Pour sauce over fish, sprinkle with crumbs.
  7. Bake at 400°F for 20 minutes. Alternatively, cover dish with plastic and microwave for 5 minutes.