Chinese crispy mushroom pancakes

Another vegan alternative to the favourite Chinese crispy duck pancakes. You may even find it hard to tell the difference



  • For the mushrooms
  • 250gm oyster mushroom
  • 250gms shi-take mushroom
  • 1 clove garlic (crushed)
  • 30mls vegetable oil
  • 60mls dark soy sauce
  • 5 gms five spice powder
  • 30 mls rice wine
  • 20mls toasted sesame oil
  • 15gms light brown sugar

To serve

  • 12 -16 Chinese pancakes
  • 4 large spring onions (cut into 5cm fine strips)
  • ½ cucumber (cut into 5cm matchsticks)
  • 100gms moili (peeled and cut into 5cm matchsticks)
  • 50gms carrots (peeled and cut into 5cm matchsticks)
  • 120mls hoi-sin or plum sauce

For the mushrooms

  • Tear the oyster mushrooms into 5 cm strips, slice the shi-take into 3cm thick slices
  • Heat the vegetable oil in a heavy based frying pan
  • Add the garlic and fry till starting to colour, then add the mushrooms and fry gently until starting to soften
  • Add the remaining mushroom ingredients and cook gently until the mixture is quite dry and coated with a light glaze. Keep warm
  • Heat a deep fat fryer to 180oC. Take one third of the mushroom mix and deep fry till crispy (be careful as the oil will spit furiously.)

o   N.B. if you don’t want to deep fry you can crisp the mushrooms in the oven at 240oC on a silicon mat or oiled baking paper for appx 10mins

To serve

  • Heat the pancakes in a microwave or steamer
  • Serve all elements in separate bowls. Top the cooked mushroom with the crispy mushroom to replicate the crispy duck skin