King Oyster Chinese Pancakes

King Oyster Chinese Pancakes

This recipe has the benefit of looking fancy, but being very easy to make.

Have this as a starter or a light meal.

Serves 2-3


Suitable for vegetarians. 



Sesame & Soy Dressing or Chilli, Black Garlic & Soy Sauce

Extra Virgin Sesame Seed Oil

260g King Oyster Mushrooms

2/3 Cucumber

10 Chinese style pancakes

1 large spring onion



1. Preheat the oven to 180C fan and line a baking sheet with baking parchment.

2. Wipe your mushrooms clean with damp kitchen roll.

3. Using two forks, shred the mushrooms into pieces (like the shredded duck in a Chinese restaurant).

4. On the baking sheet, toss the mushrooms with sesame oil to coat them. Then spread them out evenly on the baking sheet.

5. Put the baking sheet on the top shelf of the oven and bake for 20-25 minutes. The mushrooms are cooked right when they’re crispy at the edges. Put them in a bowl to serve.

6. Meanwhile, chop the cucumber into thin Matchstix and put on a small plate to serve.

7. Slice the spring onion and put in a small bowl to serve.

8. Put some Sesame & Soy Dressing or Chilli, Black Garlic & Soy Sauce in a bowl and heat it for about 30 seconds in the microwave. Stir it to recombine the oil that might separate out. Serve in the bowl. 

9. Warm the pancakes according to the instructions on the packet. Serve on a plate.

10. Serve all the components separately for people to assemble and wrap their own pancakes.

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