Crispy Mushroom Pancakes

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Step 1.

Tear your mushrooms into shreds with your hands.

Step 2.

Toss them in a bowl with your cornflour, five spice and pinch of salt, then toss to coat.

Step 3.

Heat a generous glug of vegetable oil in a frying pan. Add ¼ of your mushrooms, then fry for a few mins until crispy. You may need to flip them over. Remove from the pan and drain on a tray lined with kitchen paper, then continue with your remaining mushrooms.

Step 4.

Add 2 tbsp of your hoisin sauce to your mushrooms, and toss to coat.

Step 5.

Julienne your cucumber and spring onions.

Step 6.

Warm up your Chinese pancakes.

Step 7.

Serve your crispy mushrooms with your remaining hoisin sauce, cucumber and spring onions in your pancakes.

King oyster mushrooms have phenomenal texture. You can find them in large supermarkets or at your local greengrocers.

400g King Oyster Mushrooms
3 Tbsp Cornflour
1 ½ Tbsp Chinese Five Spice
1 Cucumber
6 Spring Onions
180g Hoisin Sauce
12 Chinese Pancakes
Vegetable Oil