Shredded Jackfruit Hoisin Pancakes

This classic Chinese inspired recipe has been given a Cruelty-free, Plant-based makeover using the versatile ingredient Jackfruit as the main star, with a Homemade Hoisin Sauce, Chinese Pancakes, Cucumber and Spring Onion. These make a great Starter or Main Course. 

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Since trying new foods and Meat-free alternatives, these Chinese style Hoisin Pancakes have been a firm favourite of mine for a number of years now. It all started with an addiction for the canned Mock Duck from the Oriental Shop in the city, it’s ridiculously delicious and has a crazy look-a-like factor; taste I cannot comment on as I’ve never had Duck.

Our favourite restaurant (just so happens to be an all-you-cat-eat) serves Vegan Mock Duck pancakes with deep-fried Mock Duck (just like the canned stuff), Hoisin Sauce, Cucumber and Spring Onions in Chinese style pancakes - it's my absolute favourite!

Instead of using a Mock Duck here, I've used canned Jackfruit (make sure its in brine and not syrup!) which you can pick up in most supermarkets now. It's cheaper to buy than canned Mock Duck and is so versatile for many dishes, I tend to stock up on a few cans whenever I pick some up.

I find that I could eat 10 of these Pancakes in one go because, firstly, they’re delicious and secondly, they feel light and kinda healthy. There’s no bad ingredients or frying in this recipe so I guess that means they’re healthy, plus it has fruit and greens!

So for this recipe,  to make my Chinese Pancakes just like my favourites, we need:

  1. Chinese Pancakes – I find these in my Oriental store, they come frozen in a huge quantity
  2. Hoisin Sauce – I’ve always used Plum Sauce previously which also works great and is very similar. You can buy or make your own Hoisin or Plum Sauce.
  3. Jackfruit – Buy the canned variety without Syrup
  4. Seasonings to Cook your Jackfruit – I cooked mine in Liquid Aminos (Or Soy Sauce), Rice Wine Vinegar, Chinese Five Spice, Pinch Chilli Flakes and Brown Sugar
  5. Cucumber and Spring Onion 

This recipe is rather simple but to keep it super simple, preparation (as ever) is key.

  • So defrost your Pancakes if they’re frozen – they won’t take long, just a few hours.
  • Make your Hoisin Sauce if you’re making one this can be done a few days in advance and stored in the fridge – I used a recipe from this book 
  • Prepare your Jackfruit (cut away any stalks if necessary) and begin to boil the cooking liquid, reduce to a simmer and cook until softened (20 minutes or so)
  • Cook your softened Jackfruit in the oven for a further 20 minutes
  • Thinly slice your Cucumber and Spring Onion

These Shredded Jackfruit Hoisin Pancakes make for a great Starter or Main Dish and they’re perfect for serving a group of friends as they present well and they’re ideal to get stuck into.

Your Shredded Jackfruit Hoisin Pancakes can be on your table in less than an hour and any leftover Hoisin Sauce can be used in Stir-fries, as a Tofu marinade and with Noodles.

Shredded Jackfruit Hoisin Pancakes Recipe

Prep time
Cook time
Total time
Recipe type: Starter, Main
Cuisine: Chinese
Serves: Serves 2-4

Ingredients

  • 1-2 cans Jackfruit
  • 1-2 cups boiling stock/water
  • 2 tbsp liquid aminos
  • 1 tbsp rice wine vinegar
  • ¼ tsp Chinese five spice
  • pinch red chilli flakes
  • 1 tsp brown sugar
  • Hoisin Sauce (Homemade or Store bought)
  • Chinese Pancakes
  • Cucumber and Spring Onion, sliced into thin strips

Instructions

  1. Firstly, prepare the Jackfruit by discarding any stalks if necessary (keep for another recipe such as a curry or stew). Add the following 6 ingredients to a saucepan and bring to a boil, add the jackfruit and lower the heat to a simmer, allow to simmer for 20 minutes or until the Jackfruit has softened. Pre-heat the oven to Fan 180C. Set aside a large baking tray and line it with baking paper.
  2. Whilst the Jackfruit is simmering, make your Hoisin sauce if you haven’t already.
  3. When the Jackfruit is soft enough, use the back of a spoon and a fork to shred the Jackfruit. The liquid should have evaporated by this point.
  4. Place the Jackfruit in a single layer on the baking tray and place in the oven for 20 minutes, turning halfway through, and cooked until browned and slightly crisp.
  5. Whilst the Jackfruit is cooking in the oven, make sure your Pancakes are set aside ready and chop the Cucumber and Spring Onion into thin slices lengthways.
  6. Serve a little Jackfruit in a Pancake with some Cucumber, Spring Onion and Hoisin Sauce. Repeat until you have used up all the ingredients.
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