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Fried Lychee Bars

Makes: 8 servings

Ingredients:

vegetable cooking spray
cornstarchfor dusting
3/4 cup whole milk
1/2 cup tightly packed canned lychees
1/4 cup sugar
3 egg yolks
1 whole egg
1 tsp. sesame seeds
1/2 tsp. black sesame seeds
all purpose flourfor dusting
vegetable oilfor deep-frying
1/4 cup confectioners sugar

Cooking:

1. Spray an 8-inch square glass baking dish with the vegetable spray. Lightly dust the bottom and sides of pan with cornstarch.

2. In a blender combine the milk, lychees, sugar and 1 tablespoon cornstarch. Blend on high until smooth, about 20 seconds.

3. Lightly beat the egg yolks, whole egg and sesame seeds in a medium bowl. Slowly stir in the milk mixture, avoid a whisking motion to create bubbles.

4. Pour the mixture into prepared baking dish and cover with plastic wrap. Place the custard into a steamer, cover and cook over medium high heat until the custard is firm in the center, about 25 minutes.

5. Remove custard from the steamer and carefully discard the plastic wrap not allowing any of the condensation to fall into the custard. Set aside until the custard cools to room temperature then refrigerate until cold, about 30 minutes. This can be done up to 2 days ahead.

6. Cut the custard into sixteen 4 X 1-inch bars.

7. Pour enough oil into a wok to come to a depth of 3 inches. Heat over medium-low heat to 180 degrees. Carefully remove the custard bars from the pan, a few at a time, and dust lightly with flour. Gently side the flour coated bars into the oil. Fry, turning occasionally, until golden brown, about 1 1/2 minutes. Drain on paper towels. Sprinkle the fried custard with the confectioners’ sugar and serve warm.

Recipe adapted from Martin Yan’s Chinatown Cooking (William Morrow)
Copyright Yan Can Cook, Inc. (2006)