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How to make Green onion pancakes with duck and hoisin sauce

Yield = 4
Prep time: 0:35
Cook time: 0:20
Total time: 0:55

Ingredients

  • 300g (2 cups) plain flour
  • 2 teaspoons baking powder
  • 1 1/2 tablespoons peanut oil or vegetable oil, plus extra for shallow-frying
  • 10 green onions, root-ends trimmed
  • 1 large carrot, cut into julienne
  • 2 Lebanese cucumbers, seeded, cut into julienne
  • 1 cup bean sprouts
  • 1 teaspoon caster sugar
  • 1 tablespoon rice vinegar
  • 2 tablespoons sesame oil
  • 1 Chinese barbecue duck, meat and skin removed, thinly sliced
  • 1/2 cup coriander leaves
  • Hoisin sauce, to serve

Method

  • Step 1 Combine flour, baking powder and 1 teaspoon salt in a food processor. With motor running, add 160ml warm water mixed with 1 1/2 tablespoons peanut or vegetable oil and process until it forms a dough. Wrap in plastic wrap and aside for 20 minutes.
  • Step 2 Trim onions to 30cm. Cut white part into 10cm lengths, then shred.Thinly slice green tops and reserve. Combine shredded onion, carrot, cucumbers, bean sprouts, sugar, vinegar and 1/2 teaspoon salt in a bowl.
  • Step 3 Preheat oven to 180°C. Roll dough into a 30cm-long log, then cut into 12 pieces and cover. Place 1 piece on a lightly floured surface and use a rolling pin to form a 15cm round. Brush with sesame oil, scatter with 1 tablespoon onions tops, then roll up. Seal ends with sesame oil and form a spiral.
  • Step 4 Repeat with remaining dough, sesame oil and onion tops, then flatten sprials into 12cm rounds. Store pancakes between layers of plastic wrap. Heat a thin film of peanut or vegetable oil in a frying pan over meduim heat. Cook pancakes, in batches, for 1 1/2 minutes each side or until lightly golden. Add duck and coriander to carrot mixture. Serve with pancakes and hoisin.