Crispy ‘Duck’ Pancakes

Ingredients

For the duck

• 300 g oyster mushrooms
• 4 tablespoons soy sauce
• ¼ teaspoon chilli powder
• 1 tablespoon agave syrup

For the plum sauce

• 450 g plums
• ¼ white onion
• 60 ml apple cider vinegar
• 80 g dark brown sugar
• 15 ml soy sauce
• 1 tablespoon agave syrup
• 1 tablespoon fresh ginger
• 1 garlic clove
• ½ teaspoon salt
• ½ teaspoon five-spice

Method

To make the duck

Shred the oyster mushrooms into a pan and fry with vegetable oil on a medium heat.

Once slightly cooked and softened, add in the soy sauce, chilli powder and agave syrup and cook until a dark brown colour and crispy.

To make the plum sauce

Add all of the ingredients to a heavy bottomed saucepan and bring to the boil.

Reduce down to a simmer and cook until the plums have softened and cooked all the way through. This will take approximately half an hour.

Pour the contents into a blender and blitz until smooth.

To serve

Serve with Chinese pancakes, cucumber and spring onion strips.