Step-by-Step Instructions

1. Set up pan and steamer

   2 min

   Take out a large non-stick frying pan and set a steamer over the hob if you don't have a microwave for warming the pancakes.

   Equipment: large non-stick frying pan, steamer, hob

2. Prep and fry oyster mushrooms

   15 min

   Use your hands to pull apart the oyster mushrooms into thin strips. Place the cornstarch into a large bowl, season well with salt and pepper, then add the oyster mushrooms and give them a good mix so until coated evenly. Place your non-stick frying pan over a medium heat and add a drizzle of oil. Once hot, fry the oyster mushrooms in batches until golden and crispy, around 10-15 minutes. Make sure you fry in batches leaving space between the mushrooms, otherwise they won't crisp up. If they stick together as you cook, break them up regularly, using two forks. Keep frying until they're all golden and crispy on all sides. Season the mushrooms with sea salt to taste.

   Equipment: large bowl, large non-stick frying pan, two forks

3. Prep vegetables and warm pancakes

   8 min

   Meanwhile, finely slice the spring onions lengthways (including the green bits!) and cut the cucumber into matchsticks. Julienne the carrot , or you can use a vegetable peeler to make ribbons. Pierce the film packet the pancakes are in, then place in your steamer for 4-5 minutes or microwave on a low heat for 30 seconds.

   Equipment: knife, cutting board, vegetable peeler, steamer, microwave

4. Assemble and garnish pancakes

   4 min

   Divide the pancakes between serving plates, then load them up with a hoisin sauce and crispy oyster mushrooms . Finish with a garnish of spring onion , cucumber and carrot . Enjoy!

   Equipment: serving plates