Ingredients
- ½ tbsp vegetable oil
- 1 tsp sesame oil
- 2 garlic cloves, finely chopped
- 1 tbsp grated ginger
- 45 g spring onions, finely chopped
- 8 large shiitake mushrooms
- 250 g mixed mushrooms, chopped
- 45 g coriander, chopped
- 2 tbsp hoisin sauce
- 16 wonton wrappers (alt. samosa wrappers)Â
- ½ red chilli, sliced
- Soy sauce
- Water
- Sesame or vegetable oil, to shallow fry
Instructions
- Combine and heat both oils in a large pan.
- Cook the mushrooms for a few minutes, then add the garlic, ginger, and spring onions to the pan. Stir until all the juices have fried off.Â
- Stir through the coriander and hoisin sauce until everything is combined.
- Place a wonton wrapper on a board and dollop about 1/2 tablespoon filling in the middle of the wrapper. Brush the edges with water using your fingers, then carefully fold the pastry over the middle, enclosing the filling and forming a triangle. Pinch the edges using a fork or fingers to seal tight. Repeat with the remaining wrappers and filling.Â
- Heat about 1 cm of sesame or olive oil and shallow fry the wontons until crispy all over. Drain on kitchen paper.
- Mix soy sauce and chilli together and serve with crispy wontons.
