Ingredients
150g/5¼oz self-raising flour
150ml/5fl oz sparkling water
3 free-range egg whites, whisked to form stiff peaks
1 tin lychees, drained, juice removed
For the sauce
200ml/7¼fl oz lychee juice (from the tin)
½ orange, zest only
5 tbsp honey
250ml/8¾ fl oz oil, for frying
Method
1. Whisk the self-raising flour with the water to form a thick batter. Fold in the egg whites.
2. Dip the lychees into the tempura batter.
3. Preheat the hot oil in a heavy-bottomed saucepan for deep frying. (CAUTION: Hot oil can be very dangerous. Do not leave unattended.)
4. Deep-fry the lychees for two minutes until golden.
5. Remove and drain on kitchen paper.
6. For the sauce, heat the lychee juice, orange zest and the honey in a saucepan.
7. Reduce to a thick glaze.
8. Place on a plate and serve the lychees with the sauce.
