Chicken Rolls with Crab Tails in Coconut Sauce

Have fun preparing this mushroom dish!

Gut the scampi, cut 2/3 of them very finely into cubes, cut the remaining scampi into pieces about 1 cm and set aside. Clean the mushrooms and cut only the heads into 1 cm cubes. Remove the peel from the ginger and grate finely. Roast sesame seeds in a frying pan without fat, turning until golden brown.

Briefly fry 2/3 of the mushrooms in oil (1) at high temperature, remove from the heat. Stir in half of each of the sesame seeds and ginger, the finely diced crab tails and sesame oil (1), season with salt and cayenne.

Cut the chicken breasts horizontally into 2 pieces thick on the spot. Cover each piece with a large freezer bag and pat flat to an even thickness of about 1 cm. Season the slices with salt and spread the filling evenly on top, leaving a border about 1 cm wide.

Fold the sides over the filling as much as possible, roll each slice into roulades. Pin the end with wooden skewers.

Clean chili and shallots and finely dice. Remove the peel from the garlic and press it through a press. Sauté ingredients in oil (2) in a wide saucepan. Add coconut paste and chicken stock, stir until smooth and bring to a boil. Stir cornstarch into cold water until smooth and stir in. Place roulades in with the closed side down. Add remaining ginger and sesame oil (2), season with salt.

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