Pancakes for Peking Duck
10 oz (280gm) Flour
8-9 oz (225-250ml) Boiling Water
1. Place flour in a mixing bowl. Make a well in the centre. Pour in boiling water gradually - mixing as you do. Mix into a soft dough. Knead for until it becomes smooth & pliable, about 10 min (carefully as dough will be very hot). Cover and allow to stand for 30 min.
2. Roll into a sausage shape about 50mm in diameter & cut into 5mm slices.
3. Dip one slice into sesame oil and the pair with another slice. Roll out to a circle about 150mm in diameter.
4. Then cook each side for about 1 minute in a heated a non-stick frypan (until colour starts to appear). Pancakes should begin to peel apart. Carefully separate pancakes fully. (Or you can cook them in a flat plated sandwich press-does both sides at once so it is quicker) Repeat steps 3 & 4 until all slices of dough are used up.
Sauce : Equal parts of Hoi Sin Sauce and Plum Sauce. Mix together.
Cut 2 inch lengths of spring onion & cucumber (sticks-with skin on side)
Carve duck into thin slices each with an edge of skin.
To Make up pancakes
Place a piece of spring onion & cucumber near one edge (centered) put a teaspoon of sauce on top then put on slice of duck. Roll up.
Can dip roll in extra sauce.
These recipes come to you compliments of Wing & Co, your one stop Asian Food shop. www.wingandco.com.au