Crispy jackfruit 'duck' pancakes recipe
These Chinese crispy ‘duck’ pancakes are easy to prepare and cook – perfect for entertaining as guests can assemble them themselves. Ready-made pancakes are available in most large supermarkets, Chinese food stores and online.
Ingredients
- 2 x 400g/14oz cans green jackfruit in brine, drained and rinsed
- 2 tbsp vegetable, olive or groundnut (peanut) oil
- 3 garlic cloves, crushed
- 1 x 2.5cm/1in piece fresh root ginger, peeled and diced
- 1 tsp five-spice powder
- 1 tsp whole Sichuan peppercorns, crushed
- 0.2 tsp ground cinnamon
- 3 tbsp hoisin sauce
- 1 tbsp soy sauce or tamari
- 1 tsp toasted sesame oil
- 1 tsp rice vinegar
- 16 Chinese pancakes
- 2 x 400g/14oz cans green jackfruit in brine, drained and rinsed
- 2 tbsp vegetable, olive or groundnut (peanut) oil
- 3 garlic cloves, crushed
- 1 x 2.5cm/1in piece fresh root ginger, peeled and diced
- 1 tsp five-spice powder
- 1 tsp whole Sichuan peppercorns, crushed
- 0.2 tsp ground cinnamon
- 3 tbsp hoisin sauce
- 1 tbsp soy sauce or tamari
- 1 tsp toasted sesame oil
- 1 tsp rice vinegar
- 16 Chinese pancakes
- 2 x 400g/14oz cans green jackfruit in brine, drained and rinsed
- 2 tbsp vegetable, olive or groundnut (peanut) oil
- 3 garlic cloves, crushed
- 1 x 2.5cm/1in piece fresh root ginger, peeled and diced
- 1 tsp five-spice powder
- 1 tsp whole Sichuan peppercorns, crushed
- 0.2 tsp ground cinnamon
- 3 tbsp hoisin sauce
- 1 tbsp soy sauce or tamari
- 1 tsp toasted sesame oil
- 1 tsp rice vinegar
- 16 Chinese pancakes
- 0.5 cucumber, cut into thin matchsticks
- 1 bunch of spring onions (scallions), white parts only, shredded
- 1 servings Sichuan or Chinese plum sauce, or hoisin sauce
- 0.5 cucumber, cut into thin matchsticks
- 1 bunch of spring onions (scallions), white parts only, shredded
- 1 servings Sichuan or Chinese plum sauce, or hoisin sauce
- 0.5 cucumber, cut into thin matchsticks
- 1 bunch of spring onions (scallions), white parts only, shredded
- 1 servings Sichuan or Chinese plum sauce, or hoisin sauce
Details
- Cuisine: Chinese-inspired
- Recipe Type: Jackfruit
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 35 mins
- Serves: 4
Step-by-step
- Preheat the oven to 200°C, 400°F, gas mark 6. Line a baking tray (cookie sheet) with baking parchment.
- Squeeze any liquid out of the jackfruit pieces and pat dry with kitchen paper (paper towels).
- Heat the oil in a large frying pan (skillet) set over a medium heat. Cook the garlic and ginger for 2–3 minutes without browning. Add the five-spice powder, Sichuan peppercorns and cinnamon and cook for 1 minute.
- Stir in the jackfruit pieces, hoisin sauce, soy sauce or tamari, sesame oil and vinegar. Reduce the heat and cook gently for 10 minutes. Break the jackfruit up into smaller pieces or shred roughly with two forks.
- Spread the jackfruit out in a single layer on the lined baking tray, spooning any leftover sauce from the pan over the top. Cook in the oven for 20 minutes, or until browned and starting to crisp.
- Meanwhile, wrap the pancakes in some baking parchment or foil and warm through in a bamboo steamer basket set over a saucepan of simmering water. Alternatively, heat them in a microwave.
- To serve, arrange the jackfruit on a serving platter with the cucumber and spring onions on the side. Keep the pancakes warm in the steamer or cover with a cloth. Spread the plum or hoisin sauce over the pancakes, sprinkle with cucumber and spring onions, then top with jackfruit and roll up.
This recipe is from The Jackfruit Cookbook by Heather Thomas (Ebury Press, £9.99). Photography by Joff Lee.
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