Crispy Duckless Pancakes
Crispy Duckless Pancakes
Ingredients
For the Crispy Mushrooms
- 1 pound oyster mushrooms, torn into thin strips
- 1/2 cup cornstarch
- 1 teaspoon Chinese five-spice powder
- 1/2 teaspoon white pepper, ground
- 1/2 teaspoon salt, or to taste
- 1/2 cup cooking oil, for frying
For Assembly
- 1/2 cup hoisin sauce, plus more for spreading
- 1 cucumber, sliced into thin matchsticks
- 4 spring onions, sliced
- 1 tablespoon sesame seeds, toasted, for garnish
- 12 Chinese pancakes, steamed or warmed
Instructions
- 1
Take the oyster mushrooms and gently tear them by hand into thin strips. This helps create more surface area for crispiness.
⏱️ 5 min
- 2
Place the torn oyster mushrooms in a large mixing bowl. Add the cornstarch, Chinese five-spice powder, and ground white pepper. Use your hands to mix and coat the mushrooms thoroughly until they are all covered with the dry ingredients.
⏱️ 5 min
- 3
Heat the cooking oil in a large pan or wok over medium-high heat. Once the oil is hot (a small piece of mushroom should sizzle immediately when added), carefully add the coated mushrooms to the pan in batches if necessary to avoid overcrowding. Fry the mushrooms, turning occasionally, until they are crispy and golden brown on all sides. This should take about 5-7 minutes per batch.
⏱️ 10 min
- 4
Remove the crispy mushrooms from the pan and place them on a plate lined with paper towels to drain any excess oil. Immediately sprinkle the 1/2 teaspoon of salt over the fried mushrooms while they are still hot.
⏱️ 2 min
- 5
Transfer the crispy mushrooms to a clean mixing bowl. Drizzle generously with 1/2 cup of hoisin sauce. Use a spatula or your hands to mix the mushrooms and sauce until all the mushrooms are evenly coated.
⏱️ 3 min
- 6
While the mushrooms are cooking or cooling, prepare the accompaniments. Slice the cucumber into thin matchsticks and thinly slice the spring onions.
⏱️ 5 min
- 7
Warm the Chinese pancakes according to package instructions (steaming is recommended for softness). To assemble, take one warm Chinese pancake. Spread a small amount of additional hoisin sauce onto the pancake. Place a generous portion of the sauced crispy mushrooms on top. Add some cucumber matchsticks and sliced spring onions. Finally, sprinkle with toasted sesame seeds.
⏱️ 5 min
- 8
Fold the pancake into a roll or half-moon shape and serve immediately. Repeat with remaining ingredients.
Kitchen Tools
Nutrition Facts (per serving)
Crispy Duckless Pancakes
For the Crispy Mushrooms
- 1 pound oyster mushrooms, torn into thin strips
- 1/2 cup cornstarch
- 1 teaspoon Chinese five-spice powder
- 1/2 teaspoon white pepper, ground
- 1/2 teaspoon salt, or to taste
- 1/2 cup cooking oil, for frying
For Assembly
- 1/2 cup hoisin sauce, plus more for spreading
- 1 cucumber, sliced into thin matchsticks
- 4 spring onions, sliced
- 1 tablespoon sesame seeds, toasted, for garnish
- 12 Chinese pancakes, steamed or warmed
Instructions
- 1
Take the oyster mushrooms and gently tear them by hand into thin strips. This helps create more surface area for crispiness.
⏱️ 5 min - 2
Place the torn oyster mushrooms in a large mixing bowl. Add the cornstarch, Chinese five-spice powder, and ground white pepper. Use your hands to mix and coat the mushrooms thoroughly until they are all covered with the dry ingredients.
⏱️ 5 min - 3
Heat the cooking oil in a large pan or wok over medium-high heat. Once the oil is hot (a small piece of mushroom should sizzle immediately when added), carefully add the coated mushrooms to the pan in batches if necessary to avoid overcrowding. Fry the mushrooms, turning occasionally, until they are crispy and golden brown on all sides. This should take about 5-7 minutes per batch.
⏱️ 10 min - 4
Remove the crispy mushrooms from the pan and place them on a plate lined with paper towels to drain any excess oil. Immediately sprinkle the 1/2 teaspoon of salt over the fried mushrooms while they are still hot.
⏱️ 2 min - 5
Transfer the crispy mushrooms to a clean mixing bowl. Drizzle generously with 1/2 cup of hoisin sauce. Use a spatula or your hands to mix the mushrooms and sauce until all the mushrooms are evenly coated.
⏱️ 3 min - 6
While the mushrooms are cooking or cooling, prepare the accompaniments. Slice the cucumber into thin matchsticks and thinly slice the spring onions.
⏱️ 5 min - 7
Warm the Chinese pancakes according to package instructions (steaming is recommended for softness). To assemble, take one warm Chinese pancake. Spread a small amount of additional hoisin sauce onto the pancake. Place a generous portion of the sauced crispy mushrooms on top. Add some cucumber matchsticks and sliced spring onions. Finally, sprinkle with toasted sesame seeds.
⏱️ 5 min - 8
Fold the pancake into a roll or half-moon shape and serve immediately. Repeat with remaining ingredients.