Earthy mushrooms stir-fried with Thai aromatics and a splash of soy sauce.
Hands-free mode with voice commands & timers
No ratings yet
Heat two tablespoons of oil in a wok over medium-high heat and sauté the garlic, galangal, and lemongrass until fragrant.
Add the chopped shiitake and king oyster mushrooms to the wok, stir-frying until they release their moisture and begin to brown.
Season the mixture with soy sauce, palm sugar, and chili, continuing to cook until the liquid has completely evaporated and the mixture is dry.
Stir in the fresh coriander, remove from heat, and let the mushroom filling cool completely to prevent the pastry from tearing.
Cut the pastry sheets into long strips and place a spoonful of filling at one end, folding into a triangle shape.
Seal the final edge of the pastry with the flour-and-water paste to ensure no filling escapes during frying.
Heat the frying oil to 350°F (175°C) and fry the samosas in small batches until they are golden brown and crispy.
Drain the samosas on paper towels and serve hot with a side of sweet chili dipping sauce.
