Lychee slap (trai vai dap)

Yield: 4 servings

Measure Ingredient
1 medium Jar Chinese stem ginger --
\N \N Drained
4 ounces Canned lychees
1 tablespoon Ginger wine

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

Similar recipes