Ingredients
- 1 cup plain flour
- 11/2 cup water
- 3 eggs
- 1/2 tbls Hoisin sauce
- 1 cup of finely chopped spring onions
- 1 tspn each of salt and white pepper
- 350 grams assorted mushrooms of choice
- 40g dried packet of sliced shitake mushrooms
- 1 tbls sesame oil
- 2 cloves garlic, minced
- 1 thumb (approx 2 cms) of fresh ginger, minced
- 2 tbls sweet chilli sauce
- 1 tbsp soy sauce
- 1 tbls hoisin sauce
- 1 tbls rice wine vinegar
- 1 x baby gem or coz lettuce
- Garnishes can include; spring onions, chilli and choice of salad to add to pancake.Extra sweet chilli sauce for drizzle or dipping.
Method
- Pancakes - mix in a bowl your flour and water until well combined and no lumps are present.
- Crack in eggs, add hoisin along with salt and pepper. Whisk until well incorporated. Add in spring onions and mix through batter.
- Heat a crepe pan over medium heat. Pour in 1/2 cup of batter and swirl around the pan until the base if fully covered.
- Cook until it is able to slide in the pan - this can take up to a minute. Flip over and allow this side to get some nice brown marks on and pancake is able to slide in pan. Remove from the pan and set aside wrapped in a clean tea towel to keep warm. Repeat. Mixture will make 4 pancakes.
- Put dried shitakes in a bowl and cover with hot water.
- Slice fresh mushrooms. You can slice or chop how you wish. Some sliced thickly and some quartered for texture is good.
- Heat sesame oil in a non stick frypan over medium heat. Add garlic and ginger, sauteing for 30 seconds until fragrant.
- Drain shitakes and add all the mushrooms and cook for 5–7 minutes until softened and lightly browned. You can add 1 tablespoon of water if they get too dry and really stick to your pan. This will depend on what type of pan you are using and how good the non stick surface is.
- Stir in sweet chilli sauce, soy sauce, hoisin sauce, and rice vinegar. Coat the mushrooms well as sauce reduces a little and gives mushrooms a glossy finish. This will happen quickly so keep an eye on the mushrroms. as soon as they look glossy and sauce is a little thicker and really coating them they are ready.
- Remove from heat and let cool slightly for assembly.
- Take a pancake, onion side down (you will be able to tell one side from the other). Add some lettuce and top with mushrooms. If desired add any other salad/slaw of your choice. Wraps can either be served folded into triangles or rolled up and cut in half.
- Serve with extra sweet chilli sauce, spring onions, sliced chilli and choice of extra salad.
Product used in recipe
- LEE KUM KEE - LKK HOI SIN SAUCE 240G
- LEE KUM KEE - LKK GOLD LABEL SOY SAUCE 500ML
- LEE KUM KEE - LKK SESAME OIL 207ML
