Crispy Duckless Pancakes
Serves 4
Directions
- 1Tear the king oyster mushrooms into small, thin strips and place them in a large mixing bowl.
- 2Add cornflour, Chinese five spice, onion powder, and garlic powder to the mushrooms, then season with salt and pepper. Mix well to ensure everything is coated.
- 3Warm enough vegetable oil to cover the bottom of a frying pan over medium-high heat.
- 4Add a handful of mushrooms to the pan, ensuring not to overcrowd it. Fry until browned and crisp on both sides.
- 5Place the fried mushrooms on kitchen towel to drain excess oil. Repeat for the remaining mushrooms.
- 6Once all mushrooms are cooked, place them in a bowl and stir through 2 tablespoons of hoisin sauce.
- 7Chop the cucumber and spring onion into strips.
- 8Warm up the Chinese pancakes.
- 9Serve by spreading some hoisin sauce on a pancake, adding the mushroom pieces, cucumber, spring onion, and toasted sesame seeds, and then more sauce if desired.
Ingredients
- 500 g king oyster mushrooms
- 4 tbsp cornflour
- 2 tbsp Chinese five spice
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 150 g hoisin sauce
- 1 cucumber
- 1 bunch spring onions
- toasted sesame seeds
- Chinese pancakes
- salt
- pepper
- vegetable oil
Equipment
large mixing bowlfrying pankitchen towelplate
Tips
- This recipe is a great plant-based alternative for Veganuary.
- It's easy, quick, and fun to make, with a taste very similar to duck.
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