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Lychee Salad

Tired of the same old salads? Make something different — Asian-style! This lychee salad is an original, delicious dish that's sure to surprise family and guests. You could rightly call it a little masterpiece of Asian cooking. At first glance the ingredients might not seem to belong together, but once you taste the combination, you'll see how beautifully it all comes together: fresh fragrant herbs, sweet lychees, crispy fried dough, and a bold dressing. Definitely worth making!

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Salad with lychee
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 18 % 6 g
Fats 52 % 17 g
Carbohydrates 30 % 10 g
209 kcal
GI: 80 / 0 / 20
  • First, prep the salad ingredients: peel the shallots, thinly slice two of them, and leave the rest whole. Peel the ginger root and cut it into a few pieces. Pick the leaves off the cilantro and mint — you'll need just the leaves, no stems. Finely chop the chili. Rinse the chicken breasts and put them in a pot. Add the five whole shallots and the chopped ginger, then pour in enough water to cover everything. Season with salt and black pepper. Bring to a boil over high heat, then lower the heat and simmer the chicken for 20 minutes. Take everything off the heat and let it cool completely. Shred the chicken into strands and put it in a bowl, then add the bean sprouts, mint and cilantro leaves, lychees, and the thinly sliced shallots. Toss gently to combine. Pour oil into a deep, heavy-bottomed pot to a depth of about 1.5 inches (4 cm). Set it over medium heat and bring the oil to 350°F (180°C). On a lightly floured work surface, roll out the dough and cut it into strips about 1.25 inches (3 cm) wide and 2.5 inches (6 cm) long — 20 strips in all. Fry the dough strips in batches in the hot oil for about 1 minute each, then drain them on a paper-towel-lined plate. In a separate bowl, combine the chopped chili, freshly squeezed lime juice, fish sauce, and brown sugar. Whisk thoroughly until smooth — you can even use a mixer — making sure the sugar crystals fully dissolve. Arrange the fried dough strips on four plates, 5 per plate, top with an equal portion of the salad, drizzle with the dressing, and serve. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Ginger - 80  kcal/100g
  • Dry ginger - 347  kcal/100g
  • Pickled ginger - 51  kcal/100g
  • Dried ground cilantro - 216  kcal/100g
  • Coriander - 25  kcal/100g
  • Cilantro, coriander - 25  kcal/100g
  • Mint fresh - 49  kcal/100g
  • Dried mint - 285  kcal/100g
  • Mint - 49  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Shallots - 72  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Brown Sugar - 394  kcal/100g
  • Chicken breast - 113  kcal/100g
  • Chili pepper - 40  kcal/100g
  • Lime juice - 10  kcal/100g
  • Lychee - 66  kcal/100g
  • Sprouted soy - 141  kcal/100g
  • Dough - 289  kcal/100g

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