Peking Pancakes

[Starters]

FOR THE PEKING PANCAKES

450g/1lb plain flour

290ml/½ pint very hot water

2 tablespoons sesame oil

FOR PRAWN FILLING

1 tablespoon finely chopped spring onions

5cm/2in piece of fresh root ginger, peeled and finely chopped

1 tablespoon dry sherry

1 teaspoon soy sauce

1 tablespoon white stock 

225g/8oz peeled prawns

FOR THE PEKING DUCK FILLING

1 oven ready duckling

1 lemon

1 litre/1¾ pints water

3 tablespoons clear honey

3 tablespoons soy sauce

150ml/¼ pint dry sherry

FOR PORK AND CASHEW FILLING

1 tablespoon oil

½ red chilli pepper

340g/12oz minced pork

55g/2oz cashew nuts

2 tablespoons soy sauce

1 tablespoon dry sherry

1 teaspoon caster sugar

salt and freshly ground black pepper

TO SERVE

hoisin sauce

2 bunches spring onions, cleaned and cut into thin strips

½ cucumber, cut into thin sticks

1. Prepare the duck the day before cooking. Wash and dry it well. Slice lemon thickly and put into a saucepan with the water, honey, soy sauce and sherry. Bring to the boil and simmer for about 30 minutes.

2. Ladle over the duck several times, until completely coated. Hang in a cool, well ventilated place and leave overnight. Place a pan underneath to catch any drips.

3. The following day prepare the pancakes, sift flour into a large bowl and gradually add enough water to form a soft but not sticky dough. Knead for 10 minutes, until soft and smooth, cover with a damp cloth and leave for 30 minutes

4. After the 30 minutes knead the dough again for 5 minutes. Shape it into 2 sausages about 30cm/12in long, and cut each roll into 2cm/1in pieces and shape into balls.

5. Take 2 balls at a time and dip one side of the ball into the sesame oil. put the oiled side on top of the other and roll the 2 together into a 15cm/6in circle.

6. Heat a frying pan and cook the pancake until dried on one side, then cook the other side. Remove from the pan and peel the 2 sides apart. Continue to roll and cook the pancakes. Cover tightly in cling film until you are ready to use them.

7. To finish the duck preheat the oven to 250°C/500°F/Gas mark 9. Place duck breast side up on a wire rack and stand over a roasting pan containing 150ml/¼ pint water. Cook for 15 minutes then reduce the oven temperature to 180°C/350°F/Gas mark 4 and cook for another hour or until the juices from the cavity are no longer pink. Allow duck to stand for 10 minutes, then remove the meat from the bone and cut meat and skin into neat slices. Keep warm.

8. Make the prawn filling, put the spring onions, ginger, sherry, soy sauce and stock into a frying pan or wok. Bring to the boil and simmer for 2 minutes. Add prawns and cook for a further 2 minutes. Turn into a warmed serving dish and keep warm in a low oven

9. Make pork and cashew filling, heat the oil in a frying pan or wok, add chilli and fry until it turns dark then remove the pan. Stir-fry the pork in the oil. Remove from the pan and drain all but 1 tablespoon of the fat. When fat is very hot add add  cashew nuts and stir-fry for 1 minute. Return pork to pan and add the soy sauce, sherry and sugar, season with salt and pepper. Continue to stir-fry for 5 minutes or until the meat is cooked. Turn on to serving dish and keep warm.

10. To serve the pancakes give each guest a tiny dish of hoisin sauce. Dry spring onion and cucumber well and put into serving dishes. Steam the pancakes to reheat them and serve immediately with the various fillings. The guests can help themselves to fillings, wrap them in the pancakes and eat with fingers or chopsticks