Pancakes
Makes 24 pancakes
375g plain flour
225ml water
Mix the flour with water and knead it to form dough. Roll them into small thin pancakes. Heat up a nonstick pan and gently dry fry, then steam for 2 minutes.
Hoisin sauce
Makes enough for 24 pancakes
50ml water
150g black bean paste
1 tsp dark soy sauce
120g sugar
1 tsp olive oil
Sesame oil – 1 tsp
Heat up all the sauce ingredients at low heat, do not boil, let cool and serve cold.
For the julienne vegetables:
You'll need 2 pieces of cucumber and 5 or 6 leek strands for each pancake, so for 24 pancakes that's about half a cucumber and the middle third of a leek. Peel the cucumber and cut it in half lengthways, then remove the soft part from middle (you can use a tablespoon for this) and cut into matchsticks. Use the middle third of the leek, starting just before the top of white so you get a bit of white. Cut in half, wash, and shred finely.
