@itslizmiu: PEKING DUCK PANCAKES (makes 12)  150g flour 1/2 cup boiling water  FILLING Vegan duck  Oil, for frying  Spring onions, cut into strips  Cucumber, cut into strips  SAUCE 4 tbs LKK Hoisin Sauce 1 tbs LKK Premium Soy Sauce  1 tsp LKK Pure Sesame Oil 1-2 tbsp syrup (I use agave) For Pancakes (makes 10): 1. Mix Batter: In a bowl, combine 150g of flour with 1/2 cup of boiling water, stirring until smooth. 2. Cook Pancakes: Heat a non-stick skillet over medium heat. Pour in a ladleful of batter, cooking until bubbles form (2-3 minutes). Flip and cook for another 1-2 minutes until golden. Repeat to make 10 pancakes. Filling: 3. Prepare Filling: In a pan, heat oil over medium heat. Fry vegan duck until crispy. Assembly: 4. Assemble: Fill each pancake or bao with the fried duck/mushroom, spring onions, and cucumber strips. 5. Make Sauce: In a small bowl, mix 4 tablespoons hoisin sauce, 1 tablespoon soy sauce, 1 teaspoon sesame oil, and 1 tablespoon corn syrup. Serve alongside

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Friday 25 October 2024 04:28:48 GMT