Recipe Page: Lychee

Lychee and Shrimp Salad

Duration: 10 minutes

Rich and sweet flavours make up this tasty salad.

Utensils

  • Mixing bowl

Ingredients

  • 200g cooked shrimp, peeled and deveined
  • 1 cup fresh lychee, peeled and deseeded
  • 1 cucumber, thinly sliced
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup fresh cilantro leaves
  • Juice of 1 lime
  • Salt and pepper to taste
  • Mixed salad greens for serving

Instructions

  1. In a mixing bowl, combine the cooked shrimp, fresh lychee, sliced cucumber, sliced red onion, and fresh cilantro leaves.
  2. Squeeze the lime juice over the salad ingredients and toss gently to combine. Season with salt and pepper to taste.
  3. Serve the lychee and shrimp salad on a bed of mixed salad greens.

Lychee and Avocado Summer Rolls

Duration: 20 minutes

Light and delicious summer rolls.

Utensils

  • Large bowl of warm water

Ingredients

  • 8 rice paper wrappers
  • 1 cup cooked vermicelli noodles
  • 1 cup fresh lychee, peeled and deseeded
  • 1 avocado, thinly sliced
  • 1 carrot, julienned
  • 1 cucumber, julienned
  • Fresh mint leaves
  • Fresh cilantro leaves
  • Dipping sauce of your choice (such as hoisin sauce or peanut sauce)

Instructions

  1. Fill a large bowl with warm water. Dip one rice paper wrapper into the water for a few seconds until it softens.
  2. Place the softened rice paper wrapper on a clean, flat surface.
  3. Arrange a small portion of cooked vermicelli noodles, fresh lychee, avocado slices, julienned carrot, julienned cucumber, fresh mint leaves, and fresh cilantro leaves in the center of the rice paper wrapper.
  4. Fold the bottom of the rice paper wrapper over the filling, then fold in the sides, and roll tightly to enclose the filling completely.
  5. Repeat with the remaining rice paper wrappers and filling ingredients.
  6. Serve the lychee and avocado summer rolls with dipping sauce on the side.

Lychee Coconut Sorbet

Duration: Varies on freezing time – 10 minutes prep

A sweet and creamy sorbet.

Utensils

  • Blender or food processor
  • ice cream maker (optional)

Ingredients

  • 2 cups fresh lychee, peeled and deseeded
  • 1 can (400ml) full-fat coconut milk
  • 1/4 cup granulated sugar
  • Juice of 1 lime
  • Zest of 1 lime (optional)

Instructions

  1. In a blender or food processor, combine the fresh lychee, full-fat coconut milk, granulated sugar, lime juice, and optional lime zest. Blend until smooth.
  2. Taste the mixture and adjust the sweetness if needed by adding more sugar.
  3. If using an ice cream maker, transfer the lychee coconut mixture to the ice cream maker and churn according to the manufacturer’s instructions until it reaches a sorbet consistency.
  4. If not using an ice cream maker, transfer the lychee coconut mixture to a freezer-safe container and freeze for 4-6 hours, or until firm, stirring every hour to break up any ice crystals.
  5. Serve the lychee coconut sorbet scoops in dessert bowls.