Parma ham with rambutan and figs

Rambutans with ginger and chocolate pudding

Spicy salad of rambutans, shrimp and chicken

  • Parma ham with rambutan and figs

    4 rambutans, 4 figs, 4 very thin slices of Parma ham (prosciutto)

    1. Wash and prepare the fruits.
    2. Arrange them with the ham on the plates in an aesthetically pleasing manner.

    This simple yet impressive starter is a variation of the traditional Italian combination of Parma ham with melon.

  • Rambutans with ginger and chocolate pudding

    8 fresh rambutans, 1 ball of ginger, 1 teaspoon of cocoa powder, 3 tablespoons of ginger syrup, 1/8 of a litre of whipping cream

    1. Peel the rambutans and remove the seeds.
    2. Divide the rambutans between 4 coupe glasses.
    3. Chop the ginger ball finely and sprinkle the shreds over the rambutans.
    4. Mix the cocoa and the ginger syrup in a bowl.
    5. Add the whipping cream and whisk until the mix stiffens.
    6. Pour the chocolate pudding over the rambutans.

  • Spicy salad of rambutans, shrimp and chicken

    half a chicken, 12 rambutans, 1 small red onion, half a green chili pepper, 150g of shrimp, 150g of crab sticks, 3 tablespoons of lemon juice, 1 tablespoon of Thai fish sauce, 1 tablespoon of brown sugar, 100ml of thick coconut milk, 2 tablespoons of grated coconut

    1. Grill the half chicken, separate the meat from the bones and cool it quickly.
    2. Cut the rambutans in half, remove the seed and peel them.
    3. Cut the pieces in half again.
    4. Chop the red onion extremely finely.
    5. Remove the seeds from the chili pepper and chop the pulp extremely finely.
    6. Mix the chicken, rambutans, shrimp and crab sticks and scoop into a dish.
    7. Mix a sauce of lime juice, fish sauce, brown sugar, coconut milk, onions, chili peppers and grated coconut and pour the sauce over the salad.