Prawns and Grilled Lychee
Prawns and Grilled Lychee
Ingredients:
- 1 tsp fennel seeds
- 2 tbsp red wine vinegar
- 2 tbsp olive oil
- 16 extra large green king prawns, butterflied
- 1 tbsp freshly grated ginger
- 2 cloves garlic
- ½ small red onion quartered
- 200 g feta cubed
- ½ cup fresh mint leaves
- 200g fresh lychee, deseeded
- Paprika
- Peri-Peri
Method:
Dry-fry fennel seeds in a pan over high heat for 1 to 2 minutes until lightly coloured and cool.
For dressing, whisk vinegar, oil and fennel seeds. Season to taste with salt and pepper.
Soften ginger and garlic in a little butter on a chargrill or barbeque grill over high heat, then cook prawns 2 mins per side until flesh turns white. Place in a bowl and add onion, feta, mint and fennel dressing.
Warm lychee in a small pan and sprinkle with paprika and peri-peri (or chilli powder to taste).
Add to the bowl with prawns and toss, then serve immediately.
Recipe thanks to Rick & Lynne Bronson
lychee ice cream tubs
This recipe requires 2 hours cooling time and 12 hours freezing time. You can make this ice-cream up to 1 week ahead. Store, covered with plastic wrap, in the freezer. You can substitute the milk with soy milk, if desired
- 3 egg yolks
- 140g (2/3 cup) caster sugar
- 750ml (3 cups) reduced-fat milk
- 2 tbs cornflour
- 1 x 565g can lychees in syrup, drained
- 1 tsp finely grated orange rind
- Fresh passionfruit pulp, to serve
1. Combine the egg yolks and sugar in a medium saucepan. Combine a little of the milk and the cornflour in a small bowl. Add to the egg-yolk mixture along with the remaining milk. Stir over medium heat for 5 minutes or until mixture boils and thickens slightly. Pour egg-yolk mixture into a heatproof bowl and cover the surface with plastic wrap or a disc of baking paper. Set aside for 2 hours to cool to room temperature.
2. Place lychees in the bowl of a food processor and process until pureed. Add to the egg-yolk mixture along with the orange rind and stir until well combined. Pour the lychee mixture into a shallow metal container and cover with foil. Place in the freezer for 4 hours or until just frozen.
3. Roughly break up the ice-cream with a large metal spoon. Transfer to the bowl of a food processor and process until smooth. Divide the mixture among six 250ml (1-cup) capacity freezer-proof plastic cups. Cover with plastic wrap and place in the freezer for 8 hours or until frozen.
4. Serve the lychee ice-cream tubs drizzled with passionfruit pulp. Nutritional information per serve: 8g protein, 4.5g fat (2g saturated fat), 46g carbohydrate, 5g dietary fibre, 1045kJ (250 Cals).
Recipe: Jan Purser
Lychee & goat cheese bites
- 15 Lychees
- 100g soft goat's cheese
- 30 walnut halves, dry roasted
- 30 lavosh bite-sized poppy seed crispbread
Makes 30 canapés
Peel the lychees. Using a small knife slice the lychee open to prise the seed away from the fruit. Cut each Lychee in half and pat dry on clean, dry paper towel.
Fill each lychee half with a small amount of goat's cheese. Top each with a walnut half and store in the refrigerator until ready to serve. Put on lavosh crispbread when ready to serve.
Recipe developed by Judy Davie The Food Coach www.thefoodcoach.com.au
