I remember visiting a restaurant in Shanghai famed for its melt-in-your-mouth Peking duck and watching my parents deftly use chopsticks to pile shredded meat and crisp skin into the cradle of a paper-thin pancake. Duck pancakes have become a Chinese-restaurant classic and it is not difficult to see why. Dressed with fruity hoisin sauce and paired with fresh slivers of spring onion for crunch, they are fun to assemble and eat. Young green jackfruit stands in for duck here – it can be shredded in much the same way and soaks up flavours beautifully. If you don’t have time to make your own pancakes, feel free to use a dozen shop-bought wheat spring-roll wrappers.
First make the pancake dough. In a large bowl, knead the flour, salt and water until you have a smooth, elastic dough, about 5 minutes, adding a teaspoon more flour if it seems too sticky. Wrap the dough in plastic wrap and leave to rest for about 30 minutes.
Unwrap the dough, roll it into a log and divide into twelve. Roll each piece of dough into a ball, then flatten slightly by patting it with the palm of your hand. Brush a thin layer of oil over six of the flattened dough balls, then place the un-oiled dough balls on top of them to form sandwiches. Use a rolling pin to roll out each sandwich into a flat pancake, flipping it midway so both sides are rolled evenly.
Set a dry non-stick frying pan over medium heat, place a pancake in it and
Transfer the jackfruit to a serving platter. To eat, scoop a little bit of jackfruit onto a pancake, top with a drizzle of hoisin sauce and a few slivers of carrot, cucumber and spring onion, then wrap up and enjoy.
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