Spring roll (Deconstruction)
Ration size Pax 4
Ration cost Yield
INGREDIENTS Net qty. Unit Unit price Total
Spring roll Shells 0.250 Kg. $ 50.00 $ 12.50
Harusame noodles (vermicelli) 0.050 Kg. $ 37.00 $ 1.85
White cabagge 0.200 Kg. $ 18.90 $ 3.78
Carrot 0.100 Kg. $ 13.90 $ 1.39
Chinese mushroom 0.050 Kg. $ 100.00 $ 5.00
Celery 0.100 Kg. $ 25.90 $ 2.59
White onion 0.100 Kg. $ 43.90 $ 4.39
Garlic 0.030 Kg. $ 36.90 $ 1.11
Salt 0.002 Kg. $ 15.00 $ 0.03
pepper 0.002 Kg. $ 49.00 $ 0.10
Sesame oil 0.010 L. $ 42.00 $ 0.42
Standard sugar 0.010 Kg. $ 24.00 $ 0.24
Five spice powder 0.010 Kg. $ 70.00 $ 0.70
fresh egg 0.120 Kg. $ 85.00 $ 10.20
Vegetable oil 0.500 L. $ 35.00 $ 17.50
Sweet and sour sauce $ - $ -
Water 0.030 L. $ 20.00 $ 0.60
White vinegar 0.030 L. $ 14.00 $ 0.42
Tomato paste 0.045 L. $ 79.00 $ 3.55
Standard sugar 0.125 Kg. $ 24.00 $ 3.00
Ginger 0.050 Kg. $ 149.00 $ 7.45
Total cost $ 76.82
PROCESS/ INSTRUCTIONS
• Cut the onion, mushrooms and vegetables into thin julienne strips, finely chop the garlic.
• Heat the wok, add 4 tablespoons of oil, brown the garlic and onion (DO NOT burn them), then add the vegetables
and mushrooms, and sauté until cooked. Then put them in the blender with gelatin or agar agar, and season with salt
and pepper, sugar, 5-spice powder, mix it and put the mix in a silpat into the fridge. When it cools and is firm to touch
cut it in shapes for decoration.
• Fry the noodles in small pieces for decoration.
• Fry the spring roll shells and put them in the blender, set apart some big pieces for decoration too.
• Hydrate the Shiitake and use the water for making an air with the flavour of the mushroom. Cut shiitake for
decoration.
Sauce:
• Chop the ginger in brunoise.
• Incorporate all the ingredients in a saucepan and cook slightly, let it reduce until obtaining a thick sauce (110 ° C
approx.).
• Strain the sauce when it is hot and add agar agar for making small fake caviar with it.
