Lychee, Coconut, and Sausage

Adapted by
November 2014
Yield: 4 servings


Garlic Chips and Oil
1 cup shaved garlic
1 pint canola oil
canola oil
Four 3-ounce spicy pork sausages
black pepper
Coconut-Chile Sauce
1 pickled habanero, seeds removed
1 tablespoon pickling liquid from habanero
One 13.5-ounce can coconut milk
1 teaspoon sugar
To Assemble and Serve
56 roasted peanuts
cilantro leaves
mint leaves
basil leaves
1 lime, quartered
14 lychees, halved and chilled
40 thin slices red onion, rinsed and chilled
cup whipped coconut milk
Coconut powder


Garlic Chips and Oil

In a medium saut pan over medium flame, heat oil and saut garlic until golden brown. Using a slotted spoon, remove garlic, drain on paper towels, and season with salt. When cool, transfer garlic chips to airtight container and chill in refrigerator. Let oil cool, and transfer to heatproof container.


In a pan, heat oil and sear sausages until cooked through. Season with salt and pepper. Drain sausages and cool. Break up the meat, submerge in the garlic oil, cover, and refrigerate.

Coconut-Chile Sauce

In a sauce pan, combine all ingredients and bring to simmer, reducing slightly. Chill and hold cold.

To Assemble and Serve

Reheat Sausage in Garlic Oil. Spoon some Coconut-Chile Sauce into serving bowls. Divide peanuts evenly among bowls. Season with herbs and togarashi. Spoon Sausage from oil into bowls. Squeeze lime over Sausage. Top with 15 Garlic Chips per bowl. Cover one-third of contents with lychees, one-third with red onion, and the remaining third with whipped coconut milk. Garnish with coconut powder.