SHIITAKE RAGOUT

* serves 4
Ingredients:
- 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
- 2 tsp umamitake chicken
- 4 eggs, beaten
- 1 pack spring roll pastry
- Bread crumbs
- Salt
- Pepper
- Sugar
- 300 ml water
Methods:
- Melt margarine | butter and fry chopped garlic until fragrant, add minced chicken, carrot and water, cook well and set aside
- Fry onion until tender and add salt, pepper, umamitake chicken and flour, stir well
- 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
- Fill 1 tsp ragout with spring roll pastry then dip them into egg batter and roll onto bread crumbs
- Deep fry in hot oil, drain on absorbent kitchen paper and keep hot while frying remaining ragout