Iced Lychee With Asian Mignonette Sauce – Recipe

Iced Lychee With Asian Mignonette Sauce
Iced lychee on a bed of ice, with Asian mignonette sauce

Here’s the last of the three lychee amuse bouche (you can see the earlier ones here and here). Sticking again with the idea that peeled and pitted lychee are kind of fleshy and shellfish-like, I made an Asian-twisted mignonette, which a sauce traditionally served with oysters. It is vinegary, and tastes best very cold, so I served the whole dish on a bed of crushed ice.

Iced Lychee With Asian Mignonette Sauce
Serves 4
Vegetarian, vegan, and gluten-free

  • 4 fresh lychee, peeled, halved, and pitted
  • 2 teaspoons rice wine vinegar
  • 1 1/2 teaspoons finely minced green onion (white part only)
  • pinch ground Szechwan peppercorn (or black pepper)
  • pinch sugar
  • pinch salt
  • 1 1/2 teaspoons cilantro
  1. Prepare the lychees and refrigerate.
  2. Combine the vinegar, green onion, pepper, sugar and salt, and let marinate for at least 30 minutes in the refrigerator.
  3. To serve: finely mince the cilantro and add to the sauce. Fill four small bowls with crushed ice. Place two half-lychees in each of 4 tiny bowls that fit on the crushed ice. Top the lychees with a very small spoonful of sauce, and serve immediately. Tell your guests to pick it up and eat it like a shooter.
Print Friendly and PDF
Posted by Michael Natkin on Tuesday, August 12th, 2008 in Appetizers, Experiments, Gluten-Free or modifiable, Recipes, Vegan or Modifiable.

4 Responses to “Iced Lychee With Asian Mignonette Sauce – Recipe”

  1. August 12, 2008 at 9:16 pm #

    I stand (okay, I’m actually sitting right now) in awe of your creativity. This is a fabulous way to showcase lychees. And here I thought that lychees were quite boring.

  2. August 16, 2008 at 7:42 pm #

    This is my favorite of the three lychee amuses. The presentation is really beautiful.

  3. Ivan Van Laningham
    July 27, 2012 at 2:09 pm #

    I’m surprised that your wife can eat lychees, since they (and their relatives, rambutan, longan, and so on) are not fruit but the soft flesh that surrounds inedible (and somewhat toxic) tree nuts. It’s not a risk I would be willing to take if I were cooking for her.

    • July 27, 2012 at 2:16 pm #

      That’s an interesting point. She doesn’t particularly like lychee, so I don’t think it is an issue going forward, but she has tasted them and had no reaction. I see what you mean though, if whatever she’s allergic to is present in the nut (pit), maybe it could leach out into the fruit. Thanks for bringing that up!

Leave a Reply