Tear the mushrooms

• With your hands, tear the mushrooms into small thin strips.
• Place them in a large mixing bowl.

Coat the mushrooms

• Add the cornflour, five spice, onion powder and garlic powder to the bowl.
• Season with salt and pepper.
• Mix well to make sure everything is evenly coated.

Heat the oil

• In a frying pan, warm enough oil to cover the bottom of the pan over medium-high heat.

Fry the mushrooms

• Add a handful of mushrooms, making sure not to overcrowd the pan.
• Fry until browned and crisp on both sides.
• Transfer to kitchen towel to drain excess oil and repeat with the rest of the mushrooms.

Coat with hoisin

• Once all the mushrooms are cooked, place them in a bowl and stir through the hoisin sauce.

Prepare the vegetables and serve

• Chop the cucumber and spring onion into strips and warm up the pancakes.
• Serve each pancake with hoisin sauce, mushrooms, vegetables and sesame seeds, then add more sauce and enjoy.