crispy jackfruit pancake

Serves: 4

Ingredients:
2 cans green jackfruit in brine, drained and rinsed
2 tablespoons vegetable oil
3 garlic cloves, crushed
1 teaspoon fresh ginger (grated)
1 teaspoon five-spice powder
1 teaspoon whole sichuan peppercorns, crushed
½ teaspoon ground cinnamon
3 tablespoons hoisin sauce
1 tablespoon low-sodium soy sauce or tamari
1 teaspoon toasted sesame oil
1 teaspoon rice vinegar
to serve:
16 chinese pancakes
½ cucumber, cut into thin matchsticks
3 tablespoons chopped spring onions
1 teaspoon sichuan or chinese plum sauce, or hoisin sauce

Method:
preheat the oven to 200°c. line a baking tray (cookie sheet) with baking parchment.
squeeze any excess liquid out of the jackfruit pieces and pat dry with paper towels.
heat the oil in a large frying pan (skillet) set over a medium heat. cook the garlic and ginger for 2–3 minutes without browning. add the five-spice powder, sichuan peppercorns and cinnamon and cook for 1 minute.
stir in the jackfruit pieces, hoisin sauce, soy sauce or tamari, sesame oil and vinegar. reduce the heat and cook gently for 10 minutes. break the jackfruit up into smaller pieces or shred roughly with two forks.
spread the jackfruit out in a single layer on the lined baking tray, spooning any leftover sauce from the pan over the top. cook in the oven for 20 minutes, or until browned and starting to crisp.
lightly steam the pancakes over a pot of boiling water.
to serve, spread the plum or hoisin sauce over the pancakes, sprinkle with cucumber and spring onions, then top with jackfruit and roll up.