Mushroom and Galangal Samosas

Ingredients

• 2 cups Shiitake mushrooms, finely chopped
• 1 cup King oyster mushrooms, minced
• 2 tablespoons Fresh galangal, finely grated
• 1 tablespoon Lemongrass, white part only, minced
• 3 pieces Garlic cloves, minced
• 2 tablespoons Light soy sauce
• 1 teaspoon Palm sugar
• 1 piece Thai bird's eye chili, minced(optional)
• 20 sheets Samosa pastry sheets or spring roll wrappers
• 2 cups Vegetable oil for deep frying
• 2 tablespoons All-purpose flour mixed with water (paste)
• 0.25 cup Coriander leaves, chopped

Instructions

1. 1

   Heat two tablespoons of oil in a wok over medium-high heat and sauté the garlic, galangal, and lemongrass until fragrant.

2. 2

   Add the chopped shiitake and king oyster mushrooms to the wok, stir-frying until they release their moisture and begin to brown.

3. 3

   Season the mixture with soy sauce, palm sugar, and chili, continuing to cook until the liquid has completely evaporated and the mixture is dry.

4. 4

   Stir in the fresh coriander, remove from heat, and let the mushroom filling cool completely to prevent the pastry from tearing.

5. 5

   Cut the pastry sheets into long strips and place a spoonful of filling at one end, folding into a triangle shape.

6. 6

   Seal the final edge of the pastry with the flour-and-water paste to ensure no filling escapes during frying.

7. 7

   Heat the frying oil to 350°F (175°C) and fry the samosas in small batches until they are golden brown and crispy.

8. 8

   Drain the samosas on paper towels and serve hot with a side of sweet chili dipping sauce.