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Ka lei kok with winter mushrooms

Prep Time1 hour
Cook Time15 minutes
Course: Side Dish
Cuisine: Chinese
Servings: 2 people

Equipment

  • 1 Brush
  • 1 cutting board
  • 1 Frying pan

Ingredients

  • Cooking oil
  • 200 gram Mix of Oyster mushrooms and Velvet shanks (cap only)
  • 1/2 Leak
  • 2 Shallots
  • 1 Chillie pepper
  • 1 tbsp Curry powder
  • 1 tbsp Sesame oil
  • 1/2 tbsp Dark soy sauce
  • 1 tbsp Chinese cooking wine
  • 1 egg Used to seal the triangles, can be substituted with water.
  • 10 Springroll wrappers

Instructions

Preparing the filling

  • Cut the mushrooms in small chunks. Only use the caps of the Velvet shanks.
  • Roughly chop the leak, shallots and chillies. Put in a food processor together with the sesame oil and blend into a paste. Some cooking oil can be added if needed for blending.
  • Fry the mushrooms in 2 table spoons of neutral cooking oil until soft.
  • Add the vegetable paste and fry for 2 minutes or so while regularly stirring.
  • Lower the heat and add the curry powder. Fry for another minute or so.
  • Add the soy sauce and cooking wine and cook until most of the liquid has evaporated.

Form the triangles

  • Cut a springroll wrapper in half and put around a table spoon of the mushroom mixture in the corner of the sheet.
  • Brush the remaining surface of the sheet with either an egg wash or water. Egg wash gives a superior result but water can be used to keep the recipe vegan.
  • Fold over the edges one time as show in the picture.
  • the second time....
  • and the third time.

Final fry

  • Fry the triangles in a generous amount of oil on medium to high heat on both sides until golden brown.