Flat and packed

PEKING JACKFRUIT PANCAKES

INGREDIENTS

(makes 12 pancakes – for 4-6 people as a starter) 1x400g tin young green jackfruit, prepared (drained, rinsed, tough cores, seeds and seed pods removed); 1tsp sesame oil; 2.5cm ginger, finely chopped; 2tbsp rice wine, dry white wine or apple juice; ½tsp five spice powder; pinch of black pepper; 1tbsp dark soy sauce; 100g hoisin sauce; Thin strips of carrot, cucumber and spring onion to serve For the pancake

dough: 225g plain flour, sifted; pinch of salt; 170ml boiling water; 1tbsp oil, for brushing

METHOD:

1. In a large bowl, knead the flour, salt and water until you have a smooth, elastic dough, about five minutes, adding a teaspoon more flour if it seems too sticky. Wrap in plastic wrap and rest for about 30 minutes.

2. Preheat the oven to 200°C. Place the shredded jackfruit in a loaf tin. Whisk together the sesame oil, ginger, wine, five spice, black pepper and soy sauce and pour over the jackfruit. Roast for 15-20 minutes or until very tender .

3. Unwrap the dough, roll it into a log and divide into 12.

4. Roll each piece into a ball, then flatten slightly with the palm of your hand. Brush a thin layer of oil over six of the flattened dough balls, then place the unoiled dough balls on top. Use a rolling pin to roll out each sandwich into a flat pancake, flipping it midway so both sides are rolled evenly.

5. Set a dry non-stick frying pan over medium heat, place a pancake in it and cook until it is puffy and the bottom is flecked with brown, about two to three minutes. Flip it and cook the other side for two to three minutes, then remove. Carefully separate the two layers to give you two pancakes. Keep on a plate, covered with a clean tea towel. Repeat until you have 12.

6. Transfer the jackfruit to a serving platter. To eat, scoop a bit of jackfruit onto a pancake, top with a drizzle of hoisin sauce and slivers of carrot, cucumber and spring onion, then wrap and enjoy.