Ingredients
- Chinese pancakes 20
- Pure olive oil glass 60ml
- Finely sliced red onions 200g
- Vegetarian mock duck 400g
- Everyday Favourites cranberry sauce 120g
- Blue Dragon sriracha 100ml
- Finely sliced spring onions 100g
- Pomegranate seeds 50g
- Picked mint 10g
Method
- Defrost the pancakes and set to one side.
- Drain the mock duck and dry with paper then slice into strips.
- In a frying pan add the olive oil and sauté the red onions until caramelised then add the duck and continue to cook for another 1-2 minutes.
- Add the cranberry sauce and 40 ml sriracha and stir through and keep warm.
- Heat the pancakes and then top with sliced spring onions, mock duck mix, pomegranate seeds and picked mint.
- Fold either into a parcel shape for buffet or serve taco style for a starter.
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