These vegan duck pancakes are a twist on the Chinese-restaurant classic. It’s not difficult to see why this dish has become so popular in recent years.
Dressed with fruity hoisin sauce and paired with fresh slivers of spring onion for crunch, these vegan pancakes are fun to assemble (and eat).
Young green jackfruit stands in for duck here and it soaks up flavours beautifully. If you don’t have time to make your own pancakes, feel free to use a dozen shop-bought wheat spring-roll wrappers.
If you like this dish, browse our other vegan Chinese recipes.
Servings: Makes 12
Prep time: 30 minutes
Cooking time: 50 minutes
1 x 400 g tin young green jackfruit, prepared
1 teaspoon sesame oil
2.5 cm ginger, finely chopped
2 tablespoons rice wine, dry white wine or apple juice
½ teaspoon five spice powder
Pinch of black pepper
1 tablespoon dark soy sauce
Thin strips of carrot, cucumber and spring onion (scallion), to serve
½ cup (100 g) hoisin sauce
For the Pancake Dough:
1½ cups (225 g) plain flour, sifted
Pinch of salt
⅔ cup (170 ml) boiling water
1 tablespoon oil, for brushing
Credit for the recipe and image: Jackfruit and Blue Ginger by Sasha Gill (Murdoch Books)
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