Shiitake Ragout

  • 100 g fresh Shiitake mushrooms, finely chopped
  • 100 g minced chicken
  • 100 g carrot, finely chopped
  • 1 tbs celery, finely chopped
  • 50 g onion, finely chopped
  • 5 cloves garlic, finely chopped
  • 250 ml milk
  • 50 g flour
  • 50 g margarine/butter
  • 1 piece chicken stock
  • 4 eggs, beaten
  • 1 pack spring roll pastry
  • Bread crumbs
  • Salt, pepper and sugar, to taste
  • 300 ml water

  1. Melt margarine/butter and fry chopped garlic until fragrant, add minced chicken, carrot and water, cook well and set aside
  2. Fry onion until tender and add salt, pepper, chicken stock and flour, stir well
  3. Add milk a little at a time, stirring well between each addition. When thickens add sugar, chicken mixture and celery, remove and allow to cool
  4. Fill 1 tsp ragout with spring roll pastry then dip them into egg batter and roll onto bread crumbs
  5. Deep-fry in hot oil, drain on absorbent kitchen paper and keep hot while frying remaining ragout