Crispy Jackfruit Pancakes (vegan)
Instructions: For 2 (For 4)
Jackfruit: 1 can (2 cans)
Spring Onion: 2 bunches (4 bunches)
Crushed Garlic: 1 sachet (2 sachets)
Crushed Ginger: 1 sachet (2 sachets)
Chinese Five Spice: 1 pod (1 pod)
Soy Sauce: 1 pod (2 pods)
Hoisin Sauce: 1 pod (2 pods)
Rice Wine Vinegar: 1 pod (2 pods)
Sesame Oil: 1 pod (2 pods)
Sesame Seeds: 1 pod (2 pods)
Cucumber: ½ (1)
Fresh Coriander: 1 bunch (2 bunches)
Pancakes: 1 pack (2 packs)
Plum Sauce: 1 pod (2 pods)
Per serving: Energy (kcal) 422 Fat 13g of which saturates 2g Carbohydrates 42g of which sugars 19g Protein 6g Salt 2.92
Please note our recipes are packed
in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
East Asian Buddhist monasteries have a distinct and well-documented culinary tradition, often based around catering to visiting meat-eaters by cleverly imitating the flavours, textures and even appearances of various meat dishes while using entirely vegetarian ingredients like tofu and seitan. Jackfruit was only introduced from India into China relatively recently, but perhaps it will catch on in vegetarian restaurants and monasteries— its stringy, tender texture and savoury flavour is perfect for these ‘duck’ pancakes, absorbing our rich sauces and spices while harmonising with the clean, light garnishes and sweet, sticky plum sauce
Preparation time:For 2 - 40 minsFor 4 - 55 mins
Cooking time:For 2 - 55 minsFor 4 - 60 mins
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