A fragrant sweet, salty, spicy and sour sauce that adds curiosity and interest to any dish it joins
A fragrant sweet, salty, spicy and sour sauce that adds curiosity and interest to any dish it joinsIt might seem an unusual mix – lychees to tomato sauce – but the combination produces an outstanding tongue-tingling effect that pairs harmoniously with seafood, chicken and pork.
What are lychees?
Lychee is a tropical fruit native to China with a spikey red bumpy outer skin. The soft light opaque inner flesh has a unique flavour that is best described as fragrant, sweet and floral.
Lychee is most often used in cocktails and desserts such as sorbets or Asian-style salads. In the Western part of the world, the most common way to buy lychees is tinned, skin removed and preserved juice.
How To Eat Lychee Ketchup
- Sauce on burgers, sandwiches and wraps
- Dip for tortilla chips
- Sauce for fries
- With bbq fish and meat
- Served alongside prawns
- Use it to coat pork meatballs
Pork Prawn and Lychee Burger
Pork and especially prawns pair perfectly with the wonderful fragrant taste of lychee. This Pork, Prawn and Lychee Burger (pictured above) has a wonderful flavour balance with floral finishing touches, whilst mature cheddar is the strong and steady player holding all the other ingredients together. It’s also light and refreshing compared to a classic beef and cheeseburger. Click here for the Pork, Prawn and Lychee Burger recipe.
Lychee Ketchup
Ingredients
- 250 ml ketchup
- 16 whole lychees from the tin drained of juice, minced
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp – 2 tbsp Habanero hot sauce depending on how spicy you like it
- 2 tbsp soy sauce
- 1 tsp ginger minced
- Pinch of sea salt flakes
- Squeeze lime juice
Instructions
- Combine all sauce ingredients in a small saucepan.
- Bring to a boil, lower heat to simmer, stirring occasionally, for 2 – 3 minutes.
- Remove from heat and allow to cool before transferring to an airtight jar. The sauce will keep in the fridge for 1 week.
