Lychee Tempura w/Spicy Mayo & Black Sea Salt
Looking for something totally different for your next party? Try this recipe for lychee tempura...it is unbelievably simple to make and so good! You can even sprinkle some furikake on the outside when it comes out of the oil instead of sea salt...
1 egg yolk
1/4 cup vegetable oil
3/4 cup cold club soda or sparkling water
1 cup all purpose flour
a bit more flour for dredging
1 tablespoon homemade or bought mayonnaise
1/2 teaspoon shichimi (aka nanami) togarashi pepper
6 fresh lychees, peeled, halved, and pitted
oil for frying
black sea salt
4 thin wedges of lemon
1.In a small bowl, lightly beat the egg yolk, then in succession, whisk in the vegetable oil, soda, and flour. Don’t overbeat. It shouldn’t be too thick, so if necessary thin with a bit more soda.
2.In a very small pot, bring 1 inch of oil to 350 degrees fahrenheit. Don’t overheat or it will develop unpleasant flavors (and be a fire risk).
3.Meanwhile mix the mayonnaise with the sansho pepper.
4.Using chopsticks, dredge each half lychee in flour, then in the tempura batter, shaking off any excess, then into the oil.
5.Fry until golden brown, turning if needed, then drain on paper towels.
6.Serve immediately with a few grains of black sea salt, a half-teaspoon of the mayonnaise, and a small lemon wedge.