Stuffed Shrimps in Fresh Lychee

Stuffed Shrimps in Fresh Lychee


20 nos medium shrimps (shelled and deveined with the tail intact)

20 nos fresh lychee (peeled, deseeded and chill in the fridge)

1 tbsp Chinese cooking oil

1 tsp Chinese cooking wine

Marinade for shrimps:

1 tsp potato starch

¼ tsp salt

Seasonings: (mixed well)

¼ cup water

1 tsp concentrated chicken stock

1/8 tsp salt

1/8 tsp sugar

1/8 tsp ground white pepper

1 tsp potato starch


Some chopped spring onion

Preparation Instructions:

  1. Marinate the peeled shrimps with potato starch and salt. Wash and rinse with water. Pat dry with paper towel and set aside.
  2. Heat up 1 tbsp of cooking oil, saute the shrimps until half-cooked, add in Chinese cooking wine, let it simmer for a while for the alcohol to evaporate.
  3. Pour in the seasonings mixture. Bring to a boil. Dish out and drain the gravy.
  4. Remove the chilled lychee from the fridge. Stuffed each shrimps into individual lychee and arrange neatly on a serving platter. Drizzle the gravy on top, garnish with some chopped spring onion and serve.



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