Unless your name is Heston Blumenthal, it’s pretty much impossible to invent a new dish. It seems that almost everything in the culinary world has been done before. But I guess that was probably what people in the 1950’s thought about music until The Beatles changed all that! Now I’m not saying that I’m like The Beatles or Heston (obviously!) but somehow in the thick of MasterChef All Stars I managed to create a dish that Matt Preston, and I quote, said “Not in the history of the universe has those three words (Lychee Toffee Pop) ever been said!” Now this is because no one in the history of the universe has been insane enough to think of deep frying a lychee, putting it on a stick, covering it in sticky, golden toffee and then sprinkling it with lime zest and sesame seeds. Not one person! I wonder why…? But Lychee Toffee Pops was the dish that I came up with in a Chinese cook-off against MasterChef legends, Poh and Marion, and in a very strange turn of events, the judges turned into 5-year-old boys skipping around eating lollipops in the MasterChef Kitchen and I ended up winning the challenge earning $5,000 for the Starlight Children’s Foundation!
Because this dish is so incredibly bizarre, but also quite delicious, I thought I’d make my next episode of Homemade at Dani’s about why I created Lychee Toffee Pops and how you can make them too! I could be onto something, they could be the next big thing? Move over macarons and make way for Lychee Toffee Pops!! Enjoy x
Lychee Toffee Pops
What’s in it:
- 565g can lychees, drained
- 200g self-raising flour
- 300ml sparkling water
- 1 cup caster sugar
- 1/2 cup water
- Zest of 2 limes
- ½ cup sesame seeds, toasted
- Vegetable oil, for deep frying
How You Make It:
1. Heat oil in a deep fryer to 220°C fan forced.
2. For batter, place flour in a large bowl, make a well in the centre, gradually pour in water and whisk until just combined but still a little lumpy. Don’t over mix. Rest for 10 minutes.
3. Dip drained lychees into batter and using a wire spider, or slotted kitchen spoon, place carefully into hot oil and deep fry until golden. Drain on paper towel. Insert a chopstick or skewer into lychees and place on a baking tray lined with baking paper.
4. For caramel, pour sugar and water into a frying pan over medium heat and shake to loosen sugar. Shake pan until sugar has dissolved, then increase to high heat until caramel turns golden. Remove from heat.
5. Ladle caramel over battered lychees. Sprinkle with lime zest and toasted sesame. Place onto a tray and keep separate until cool.