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* Serves 4
Ingredients :
- 100 g fresh SHIITAKE, 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
- 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, chicken stock 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
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