Crispy Duck-Style Oyster Mushroom Pancakes

Serves: 4

asian chinese main vegan vegetarian

Ingredients

Dredge

  • 80 g corn starch (corn flour)
  • 1 tsp salt
  • 1 tsp Chinese five-spice powder

Mushrooms

  • 400 g oyster mushrooms, torn into shreds
  • vegetable oil for deep frying

To Assemble

  • 8 Chinese pancakes (mandarin-style), warmed
  • 4 spring onions, chopped
  • 80 g mayonnaise
  • 40 ml hoisin sauce (plus extra for drizzling)
  • soft kombu (optional), finely chopped, for mayo
  • mushroom extract or soy sauce, a few drops for mayo (optional)
  • 15 ml honey
  • red onion, shredded
  • pickled red chilies

Instructions

  1. Mix corn starch, salt, and five-spice in a wide bowl for the dry dredge.
  2. Toss the shredded oyster mushrooms in the dredge until lightly coated.
  3. Deep-fry the mushrooms in batches until deeply golden and crisp. Drain on a rack or paper towels.
  4. Optionally warm the pancakes with a quick pass from a blowtorch or in a dry pan.
  5. Stir hoisin into the mayonnaise with optional finely chopped kombu and a touch of mushroom extract or soy sauce for a hoisin-mayo.
  6. Spread hoisin-mayo on each pancake, add honey, a little extra hoisin or hoisin-style ketchup, spring onion, shredded red onion, a pile of crispy mushrooms, and a few pickled red chilies. Roll or fold and serve immediately.

Notes

Inspired by a video demo; amounts for dredge, mayo, and condiments are approximate—adjust to taste.