Light, green tea pancakes with cinnamon, chilli and Chinese spice powder – thanks to Dilmah.
- 130g (1 cup) plain flour
- 32g(4 tbsp)cornflour
- 125ml (1/2 cup) of hot water
- 2 Dilmah Green Teabags
- 2 eggs
- 60g butter
- Sea salt
Tea Smoked Duck –
- 4 duck breast fillets (skin on)
- 8g (1 tbsp) Chinese 5 spice powder
- 8g (1 tbsp) sea salt
- 20ml (1 tbsp) sesame oil
- White pepper to taste
- 40 grams (1/2 cup) Dilmah Oolong Tea (leaves removed from bags)
- 40 grams (1/2 cup) Dilmah Green Tea with Jasmine (leaves removed from bags)
- 5 star anise
- 200g (1 cup) Jasmine rice
- 160g (1cup) brown sugar
- 8g (1 tbsp) Sichuan peppercorns
- 6 pieces cinnamon bark
- Sesame seeds (to garnish)
- 1 red capsicum, thinly sliced into 5cm long batons
- ½ continental cucumber, thinly sliced into 5 cm long batons
- 5 spring onion stalks, cut into 5 cm pieces
- 3 red chillies, thinly sliced, seeds removed
Homemade Hoisin Sauce –
- 100ml (5 tbsp) soy sauce
- 40ml (2 tbsp) smooth peanut butter
- 20ml (1 tbsp) sesame oil
- 20ml (1 tbsp) hot chilli sauce
- 20mil (1 tbsp) minced garlic
- 20ml (1 tbsp) honey
- White pepper
- Infuse green tea bag in hot water for 5 minutes. Squeeze out tea bags and let the tea cool.
- Meanwhile, combine all remaining ingredients in a mixing bowl.
- Add the cooled green tea too and mix with an electric beater, until well combined and a batter has formed. Let the mixture stand for half an hour.
- Heat a non-stick fry pan over medium-high heat.
- Pour a tablespoon of the mixture onto the hot fry pan and spread the mixture with the back of a spoon into a small circle about 10cm in diameter. Cook for 1 to 2 minutes, until golden brown, and then flip. Cook on other side for another 1 minute.
- Remove from heat and keep warm on a plate
- Repeat with the remaining mixture, until all the batter has been used.
Tea smoked duck -
- Rub the duck breast with 5 spice power, sea salt, white pepper and sesame oil. Leave for half an hour.
- In the meantime, line a wok with foil. Add the tea leaves, star anise, Jasmine rice, brown sugar, Sichuan peppercorns and cinnamon bark to the wok. Cover and heat on high.
- When the mixture has started smoking, add the duck skin side down to a tray in the wok. Cover the wok with lid and smoke the duck breasts for 25 minutes.
- Heat a non-stick frying pan on high with a little oil.
- Add the smoked duck breast, skin side down, to the fry pan and cook until duck skin is crispy. Remove from heat and allow the duck to rest for 10 -15 minutes.
- Slice the duck breast thinly.
- Place all ingredients in a jar and shake/mix until combined
- Place the sauce in the fridge to thicken for at least half an hour
- Place slices of tea smoked duck on a green tea pancake. Add sliced spring onion, cucumber, red capsicum and chilli. Add home-made hoisin sauce and sesame seeds.
- Roll filled pancake, lengthwise, and tie with a chive leaves.
- Serve with extra Hoisin sauce and sesame seeds.
- Enjoy with a glass of pinot noir or cup of hot Dilmah green tea!