"Recipes from the Chef's Kitchen"

Another Special Out of Town Recipe

Rambutan Restaurant

2049 W. Division
Chicago, Illinois. 60622

Chef Jennifer Aranos

(serves 6-8)

1)   1 lb. cooked Shrimp - chopped (Scallops, Snapper, Tuna
       or any mild-flavored seafood may be substituted)
2)   1/2 cup Lime Juice
3)   1/4 cup White Vinegar
4)   1/4 cup Mirin Sweet Rice Wine (Orange or Pineapple
       Juice may be substituted)
5)   1/2 tsp. finely chopped Garlic
6)   1/4 tsp. finely grated Ginger
7)   1/4 cup diced Red Bell Pepper
8)   1/4 cup diced Pineapple, no juice
9)   2 tbs. finely diced Chives (Scallions may be substituted)
10) 1/4 tsp. Salt
11) 1/4 tsp. ground Black Pepper
12) 1 cup Coconut Cream (see recipe below). (Cream Cheese
       may be substituted)

1)   Combine the first six ingredients in a non-reactive bowl
       and allow to marinate for 25 minutes.
2)   Drain all liquid from seafood and add the remaining
       ingredients to the bowl.
3)   Mix gently but thoroughly with a spoon and chill 1 hour
       before serving.

Preparation of the Coconut Cream:
1)   Coconut cream is coconut milk reduced to a heavy
       thick cream...the consistency of cream cheese.
2)   Pour one 14 oz. can of coconut milk (Chaokoh brand is
       preferable since it has the least amount of water) into a
       pot and reduce on medium heat until coconut milk
       becomes thick (about 15-20 minutes).
3)   Whisk the coconut reduction smooth because during
       cooking...the coconut oil will separate from the solids.
4)   Allow to cool 1 hour before using.
5)   Once cool, it will be firm like cream cheese.

Good Eating!!!