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Duck-PancakesDuck pancakes with chilli and lime sauce

Pancakes
  • 1 1⁄4 cup rice flour
  • 2 1⁄4 cup coconut milk
  • 1 egg
  • 1 tablespoon sugar
  • 1 teaspoon dried chilli flakes

Whisk all the ingredients to make a batter.  Heat a frypan over medium heat.  Brush with canola oil and spoon in 2 tablespoons of the batter.  Swirl the pan to form a pancake.  Cook both sides until golden.  Continue the process until batter is finished. 

Chilli and lime dipping sauce
  • 1 cup sweet thai chilli sauce
  • 1 tablespoon fish sauce
  • juice of 1⁄2 lime
  • 1 tablespoon coriander - chopped

Combine all the ingredients in a small serving bowl.

Filling
  • 1 crispy skinned chinese BBQ duck
  • 10 shallots - cut into 8cm long pieces
  • 1 cup coriander leaves
  • 1 cup mint leaves
  • 25 garlic chives - blanched in hot water to soften

Remove the meat and skin from duck and slice finely into strips.  Place in a bowl and toss with 1/4 cup of the chilli lime sauce.  Place small amount of duck, coriander leaves, mint and shallot on a pancake, roll up and tie with a garlic chive.  Serve immediately with remaining dipping sauce.

Makes 25

© Recipe specially prepared for Freedom by Lisa Campton