I always think the crispy duck and pancakes are the best part of a Chinese takeaway and I have a few vegan friends coming soon for dinner. I thought this would make a lovely starter, using jackfruit which has a meaty texture and takes on flavour beautifully. One of my friends doesn’t drink and I don’t want her to feel left out, so I thought I’d pair it with one of @fireflydrinks gorgeous bottles, flavoured with kiwi, lime and Mint. They actually make brilliant mixers too, so I shall also make a rum based cocktail with slices of kiwi, lime and sprigs of mint. Delicious 😋 [AD]
1 clove garlic - crushed
1 teaspoon ginger - grated
1/2 teaspoons Chinese five spice
1 can jackfruit in brine - drained
2-3 tablespoons hoisin sauce
1/2 cucumber - cut into matchsticks
3 spring onions - finely sliced
8 shop bought Chinese pancakes
Add the ginger and garlic to a little oil in a pan and let it sizzle for a minute on a medium heat. Meanwhile break up the jackfruit with a fork or your fingers. Add the jackfruit to the pan with the five spice and warm through. Now pour in the hoisin sauce and cook for a minute.
Steam or microwave the pancakes according to pack instructions. Let everyone help themselves. Serve with extra hoisin.