Asian pancakes with crab
This crab dish takes pancakes to new heights and proves that crab goes with everything.
Ingredients
- Crab
- Cucumber
- Carrot
- Iceberg lettuce
For the hoisin pepper sauce
- tbsp Hoisin sauce
- tbsp Pepper sauce
- tbsp Oyster sauce
- tsp Ginger (can be left out)
- tsp Lime juice
- tbsp Sesame seeds, toasted
For the jianbing pancakes
- Free-range egg
- tbsp Plain flour
- tsp Sugar
- tbsp Milk
- tsp Soy sauce
- tsp Fish sauce
For the chilli mayonnaise
- Egg yolks
- Free-range egg
- tbsp Mustard
- ml Rapeseed or sunflower oil
- tbsp Chilli sauce
- tbsp Lemon juice
- Salt
Instructions
Hoisin pepper sauce
Mix all the ingredients together in a small bowl.
Chilli mayonnaise
Put all the ingredients in a tall jug or container. They will naturally settle into layers, but that's exactly how it should be! Put the stick blender right at the bottom, blitz until the mixture starts to thicken, then lift the blender slowly up towards the surface. In 20 seconds you have made mayonnaise.
Pancakes
Mix all the pancake ingredients together and cook a thin pancake in a medium-hot frying pan.
Scatter over the spring onion. Add the sauce and the crab. Fold over, then add iceberg lettuce, grated carrot and chilli mayonnaise. Fold once more and serve.
For the hoisin pepper sauce
For the jianbing pancakes
For the chilli mayonnaise
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