A fine recipe showcasing
the creativity and delicacy of Cantonese food
Ingredients :
12
300g
1/3
1
teaspoon
1
teaspoon
3
Sauce
Fresh or canned lychees, peeled and seeded.
Peeled shrimp, finely chopped
Ground white pepper
Cornstarch
Salt
Lettuce leaves for garnishing
Coriander (cilantro) leaf to garnish
Chili flakes to garnish (optional)
1
cup of chicken stock
1
teaspoon cooking oil
1
teaspoon cornstarch mixed with water
2
egg whites
Salt
Method :
Mix chopped shrimps, cornstarch, pepper and salt together into a paste
and divide into 12 equal portions.
Dust the inside of each lychee with additional cornstarch and stuff with
the shrimp paste.
Place stuffed lychees on a porcelain plate and steam over high heat for
8 - 10 minutes until shrimp fillings is firm.
Arrange the cooked lychees over lettuce leaves in a shallow bowl
Prepare sauce by bringing chicken stock, oil and salt to a boil, then
lower heat and thicken with cornstarch. Stir in the egg whites and
remove from heat source.
Pour thickened sauce over stuffed lychees and serve immeadiately.
Garnish with coriander and chili flakes for that added zing!
Note: If using canned
lychees, rinse well to remove all traces of sugar syrup.
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