Plat
Crispy "Duck" Mushroom Pancakes
30 minPour 4Nutri-Score C€€
C
30 min
30 minCrispy "Duck" Mushroom Pancakes
recette de
Sam Vegan Food and Travel
@veganabitofall
2 recettes
2 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
king oyster mushrooms (torn into thin strips)Fruits et légumes500 g
cornflourÉpicerie60 g
Chinese five spiceÉpices30 g
garlic powderÉpices15 g- onion powderÉpices15 g
- hoisin sauceÉpicerie150 g
cucumber (cut into strips)Fruits et légumes1 morceau- spring onions (bunch, cut into strips)Fruits et légumes1 morceau
toasted sesame seeds (toasted)Fruits à coque et graines15 g- Chinese pancakes (warmed)Boulangerie12 morceaux
saltÉpices3 g
black pepperÉpices2 g- vegetable oil (for frying)Épicerie100 ml
par portion
Nutrition
468kcal
- Glucides
- 53 g
- Protéines
- 6 g
- Lipides
- 26 g
ce que vous utiliserez
Ustensiles
Saladier
Poêle
Pince de cuisine
pas à pas
Préparation
- Étape 1
Tear the mushrooms
- With your hands, tear the mushrooms into small thin strips.
- Place them in a large mixing bowl.
- Étape 2
Coat the mushrooms
- Add the cornflour, five spice, garlic powder and onion powder.
- Season with salt and pepper.
- Mix well so everything is evenly coated.
- Étape 3
Heat the oil
- Warm enough oil to cover the bottom of a frying pan over medium-high heat.
- Étape 4
Fry the mushrooms
- Add a handful of mushrooms without overcrowding the pan.
- Fry until browned and crisp on both sides.
- Transfer to kitchen towel to drain the excess oil and repeat with the remaining mushrooms.
- Étape 5
Coat in hoisin
- Place all the fried mushrooms in a bowl and stir through the hoisin sauce.
- Étape 6
Prepare the vegetables and serve
- Cut the cucumber and spring onions into strips.
- Warm the pancakes.
- Serve with hoisin sauce, the mushrooms, the vegetables and sesame seeds, adding more sauce if you like.
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