Infuse the peanut oil by frying the chilli for 30 seconds, then remove.
Put the lychees in a bowl and squeeze over lime juice. Mix in the black and white sesame seeds. Add the sesame oil to the egg wash, and prepare separate bowls of panko and rice flour.
Break a scoop of ice cream through the lychee mix and dust immediately with the rice flour. Coat with the egg wash and roll in the panko. Coat once more with the egg wash and the panko and put straight in the hot oil. Fry in peanut oil until golden brown.
Garnish with a splash of lime juice, sesame seeds and the fried chilli that infused the oil (finely chopped).
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