Lychee slap (trai vai dap)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Jar Chinese stem ginger -- |
| Drained | ||
| 4 | ounces | Canned lychees |
| 1 | tablespoon | Ginger wine |
Directions
1. Insert a piece of the drained stem ginger into each lychee. 2.
Mix the liquid from the stem ginger and the lychee syrup and add the ginger wine. Pour over the stuffed lychees.
Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c) 1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.
Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell Books
Related recipes
- Black lychee tea smoked lobster & mango
- Chicken lollipops (jow nn heung gai)
- Chocolate ginger or cheery lychees
- Honey fruit with a splash of lime
- Lichee duck
- Liquamen (anchient roman nuoc mam)
- Lychee and ginger ice (kem trai vai voi gung)
- Lychee and lime sorbet
- Lychee appetizer
- Lychee sherbet
- Lychee sherbet (tra vai da lay hot)
- Lychee sorbet
- Lychee sorbet with fruit salsa
- Poulet citron (ga nau chanh)
- Stir-fried chicken w/pineapple and lichee
- Stir-fried duck and lychees
- Stuffed lychee
- Stuffed lychees
- Thai / vietnamese table sauces
- Thai lemongrass lemonade