Crispy Duck Pancakes
Serves 410 mins prep20 mins cook
A delicious plant-based version of crispy duck pancakes, using king oyster mushrooms instead of duck. Quick and easy to prepare, these pancakes are seasoned well and served with hoisin sauce, cucumber, and spring onions.
0 servings
What you need
Instructions
1: With your hands, tear the mushrooms into small thin strips and place in a large mixing bowl. 2: Add the cornflour, five spice, garlic powder, onion powder, and season with salt and pepper. Mix well to coat everything. 3: In a frying pan, warm up enough vegetable oil to cover the bottom of the pan on medium-high heat. 4: Add a handful of mushrooms to the pan, making sure not to overcrowd it. Fry until browned and crisp on both sides, then place on kitchen towel to drain excess oil. Repeat for the rest. 5: Once all mushrooms are cooked, place in a bowl and stir through 2 tablespoons of hoisin sauce. 6: Chop the cucumber and spring onion into strips. Warm up your pancakes, then serve with the pancake, some hoisin sauce, mushrooms, vegetables, and sesame seeds if desired. Enjoy!View original recipe