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