and season with salt and pepper. Dice the cleaned mushrooms and washed leek, sauté in olive oil with garlic, salt and pepper, wrap in soaked rice paper sheets and sauté in butter.
For the sauce, boil the pear syrup with paradeis pulp, honey, a dash of salt, clear soup, white wine and pepper.
Add the diced lychees. Arrange everything on a flat plate and garnish with a bunch of parsley.
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