A Truly Special Fragrant, Sweet, Salty, Spicy, and Sour Sauce
Lychee and tomato may seem like an unlikely pairing, but this curious and interesting combination produces an outstanding tongue-tingling effect that works so well as a sauce to accompany seafood, chicken, and pork. Add it to burgers, sandwiches, or use it as a dip for chips or tortillas.
What Are Lychees?
Lychee is a tropical fruit native to China, known for its spiky, red, bumpy outer skin. The soft, pale, translucent flesh inside has a unique flavour 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 world, the most common way to buy lychees is tinned, with the skin removed and preserved in juice.
How To Eat This Delicious Lychee Ketchup
- Used as a sauce in burgers, sandwiches, and wraps
- Dip for tortilla chips
- Sauce for fries
- With BBQ fish and meat
- Served alongside prawns and other fish
- Used it to coat pork meatballs
- Combined with soy sauce and other ingredients for a stir-fry sauce
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Lychee Ketchup
A tongue-tingling sauce with sweet, salty and a touch of sour flavour perfectly paired to seafood, chicken and pork.
Servings: 4 – 6
Ingredients
- 250ml ketchup
- 16 whole lychees from the tin, drained of juice and 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.