Peel lychees and detach core.
Combine flour, 2 tablespoons sugar and white wine. Mix until smooth. Separate egg. Mix egg yolk into batter. Beat egg white and fold into batter.
Dip lychees into batter, making sure that the batter coats the center hole. In hot oil (180°C, approximately 350°F), fry for about two minutes until golden brown. Drain on paper towel.
For the sauce, rinse strawberries, core and purée. Pass through a sieve and mix with remaining sugar and lemon juice.
Serve lychees with strawberry sauce.