Crispy Peking ‘Duck’ Pancakes

Method

1. Preheat the oven to 180°C / 356°F fan assisted.
2. Drain and rinse the jackfruit. Then slice off the hard cores, chop the cores thinly, then use your fingers to tear apart the remaining flesh. Transfer the pulled jackfruit to a baking tray and drizzle with sesame oil. Stir to combine, then cook in the oven for 10 minutes.
3. Remove the jackfruit from the oven and stir in the remaining jackfruit ingredients. Cook in the oven for a further 10 minutes.
4. Meanwhile - if you're making the homemade plum sauce - roughly chop the plums, discard the stones and add the flesh to a small saucepan along with the remaining plum sauce ingredients. Simmer for 10 minutes on a low-heat or until the plums are soft. Add a little water if the sauce thickens up too much and use a wooden spoon to squash the plums. Leave to cool slightly for a few minutes, then blitz in a blender until smooth. Transfer the plum sauce to a small serving bowl.
5. Steam the pancakes as per the packet instructions. Then thinly slice the spring onion and cucumber.
6. To serve, transfer the pulled jackfruit to a serving bowl and serve alongside the steamed pancakes, cucumber, spring onion, plum sauce and sesame seeds.