October 9, 2010

Recipe: Stuffed Lychee with Citrus Coriander and Chili

Finally, an easy one!!!  It doesn't get any easier than this and you will blow your guests away with this appetizer.  No cooking necessary, just whole delicious food, the way nature intended.

1 T coriander (aka fresh cilantro), finely diced
2 T lemon juice (about 1 lemon)
1 red chili pepper. thinly sliced
6-8 lychees (fresh or canned)

Mix the cilantro and lemon juice in a small bowl and let sit.  If using fresh lychees, remove the stone from the center without destroying the structure of the lychee.  Canned lychees are usually pitted.  Cut a thin slice off the bottom of each lychee so it can stand up on its own.  With a small spoon or knife edge, fill each lychee with the lemon coriander mix.  Garnish the top with paper thin slices of chili pepper.  Serve cold or at room temperature.

Serves 3-4.


1 comment:

  1. Sounds interesting, especially if made with fresh lychees. Have to try it some time, would make a groovy appetizer.