Crispy Bacon & Lychee Rolls
Introduction
Oh Lordy. A mouthful of sweet, salty succulence with a little jab of heat. The best drinks’ nibble I’ve had in a long time.
Serves: Makes 24
Ingredients
560g (1 lb 2oz) can lychees, drained
250g (8 oz or 12 rashers) rashers shaved streaky bacon
1 cup crunchy peanut butter
Sweet chilli sauce for serving
3 makrut lime leaves, shredded, ribs discarded
Olive oil
Method
1 Drain lychees on a plate lined with paper towels.
2 Spread bacon rashers with peanut butter, cut rashers in half and enclose a drained lychee in each half rasher. Roll up tightly. When all are rolled, secure with toothpicks keeping the rolls slightly flat so they will cook evenly.
3 Transfer rolls to a plate lined with paper towels and refrigerate, uncovered (to dry out slightly) for 1 hour, or a little longer.
4 Heat a heavy-based grill pan or frying pan (skillet) over a medium-high heat, splash in a little oil and when the oil is hot, add as many rolls as will fit without touching. Cook on all sides until golden brown (stand rolls on their ends to brown). Transfer to a serving plate and continue cooking the remaining rolls.
5 Drizzle with sweet chilli sauce and sprinkle with shredded lime leaves. Serve immediately.
Recipe Notes
I wasn’t going to suggest cooking these ahead, but I reheated some leftovers in a microwave, and they were fine. If you are reheating more than 3-4, I would reheat them in the oven.