Oyster Mushroom ‘Duck’ Pancakes

4 standard portions

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Ingredients

• 6 – 8 large king oyster mushrooms
• 2 tbsp Chinese 5 spice
• 3 tbsp cornflour
• 1 tbsp vegetable oil
• 1 tbsp sesame seeds
• 12–16 Chinese pancakes or 4 large tortillas
• 8–10 tbsp hoisin sauce
• 1 cucumber, cut into thin batons
• 4 spring onions, sliced into thin strips
• salt and pepper, to taste

Method

1. Shred the oyster mushrooms into thin strips and add to a bowl with the Chinese 5 spice, cornflour and a little seasoning. Toss the mushrooms well to coat , then divide them amongst two air fryer baskets. They need some space around them to allow them to crisp up , so don’t pack them together too heavily.
2. Drizzle the oil over the mushrooms, evenly sprinkle over the sesame seeds and cook at 220°C for 10–12 minutes, tossing them occasionally , until golden and crisp.
3. Heat the Chinese pancakes or tortillas according to the packet instructions . Once warm, lay a pancake or tortilla on a work surface and add a spoonful of hoi sin, some cucumber batons , spring onion strips and the crisp mushroom pieces down the centre and xxxx to enclose the filling, wrap tightly like a burrito and serve sliced in half ?) Repeat with the remaining pancakes/tortillas and filling ingredients.
4. Tip: The ‘duck’ wraps made with tortilla s are ideal for a tasty lunch the next day . , S tore the completed wraps in the fridge, ideally enclosed in some cling film to stop the wrap drying out or unrolling .