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Green onion pancakes with duck and hoisin sauce
Green onion pancakes with duck and hoisin sauce
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Prep Time:
35 minutes
Cook Time:
20 minutes
Total Time:
55 minutes
Crispy duck, glazed with hoisin sauce, and crisp carrots served on golden pancakes.
Ingredients:
  • 300g (2 cups) plain flour
  • 8.00 gm baking powder
  • 27.30 gm 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
  • 250.00 ml bean sprouts
  • 5.00 gm caster sugar
  • 20.00 ml rice vinegar
  • 40.00 ml sesame oil
  • 1 Chinese barbecue duck, meat and skin removed, thinly sliced
  • 125.00 ml coriander leaves
  • Hoisin sauce, to serve
Instructions:
  • In a food processor, pulse together flour, baking powder, and 1 teaspoon salt. While the motor is running, pour in a mixture of 160ml warm water and 1 1/2 tablespoons peanut or vegetable oil until a dough forms. Wrap the dough in plastic wrap and let it rest for 20 minutes.
  • Trim onions to 30cm. Cut the white part into 10cm lengths, then thinly shred it. Slice the green tops and set them aside. In a bowl, mix the shredded onion, carrot, cucumbers, bean sprouts, sugar, vinegar, and 1/2 teaspoon of salt.
  • 1. Preheat your oven to 180°C. 2. Roll the dough into a 30cm-long log, then slice into 12 pieces and cover. 3. Take one piece and place it on a lightly floured surface. Use a rolling pin to flatten it into a 15cm round. 4. Brush the round with sesame oil, sprinkle 1 tablespoon of onion tops, and roll it up. 5. Seal the ends with sesame oil and create a spiral shape.
  • Continue the process with the rest of the dough, sesame oil, and onion tops, then shape the spirals into 12cm rounds. Place the pancakes between sheets of plastic wrap for storage. Heat a small amount of peanut or vegetable oil in a skillet over medium heat. Pan-fry the pancakes in batches for about 1 1/2 minutes per side until they turn a light golden color. Combine the duck and coriander with the carrot mixture. Serve with the pancakes and hoisin sauce.

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