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Crispy "Duck" Mushroom Pancakes
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Crispy "Duck" Mushroom Pancakes

30 minServes 4Nutri-Score C€€
from @alfiecooks34 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • king oyster mushrooms (torn into thin strips)Produce500 g
  • cornflourPantry60 g
  • Chinese five spiceSpices30 g
  • garlic powderSpices15 g
  • onion powderSpices15 g
  • hoisin saucePantry150 g
  • cucumber (cut into thin strips)Produce1 piece
  • spring onions (cut into thin strips)Produce1 piece
  • toasted sesame seeds (toasted)Nuts & seeds15 g
  • Chinese pancakes (warmed)Bakery12 pieces
  • saltSpices3 g
  • pepperSpices2 g
  • vegetable oil (for frying)Pantry120 ml

per serving

Nutrition

525kcal

Carbs
53 g
Proteins
6 g
Fat
33 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl
  • Frying pan
  • Tongs

step by step

Method

  1. Tear the mushrooms

    • With your hands, tear the mushrooms into small thin strips.
    • Place them in a large mixing bowl.
    Step 1

  2. 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.
    Step 2

  3. Heat the oil

    • In a frying pan, warm enough oil to cover the bottom of the pan over medium-high heat.
    Step 3

  4. 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.
    Step 4

  5. Coat with hoisin

    • Once all the mushrooms are cooked, place them in a bowl and stir through the hoisin sauce.
    Step 5

  6. 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.
    Step 6
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