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Peking Paneer Pancakes

Serves 2-3

Ready in 15 mins

All the joy of a Chinese takeaway classic, ready in 15 minutes. Crumbled paneer gets sticky and caramelised in soy, honey and five spice, then wrapped in soft pancakes with plum sauce, cucumber and spring onion. Swap: no duck pancakes? Mini tortillas or soft wraps work just as well.

Ingredients

  • For the paneer:
    • 200g paneer, crumbled
    • 1 tbsp soy sauce
    • 1 tbsp honey
    • ½ tsp Chinese five spice
    • 1 tsp neutral oil
    • Optional: ½ tsp grated ginger or garlic
  • To serve:
    • 4–6 duck pancakes, mini tortillas, or soft wraps
    • 3–4 tbsp plum sauce
    • 2 spring onions, finely sliced
    • ¼ cucumber, cut into matchsticks
    • Optional: sesame seeds, chilli crisp, coriander or lime wedges

Method

  1. Heat the oil in a frying pan over a medium-high heat. Add the crumbled paneer and fry for 4–5 minutes, stirring occasionally, until lightly golden in places.
  2. Stir in the soy sauce, honey and Chinese five spice. Cook for another 2–3 minutes until the paneer is glossy, sticky and slightly caramelised. Add a splash of water if it catches too quickly.
  3. Warm the duck pancakes or tortillas according to the packet instructions. If using tortillas, keep them soft by wrapping them in foil or a clean tea towel after warming.
  4. Spread each pancake with plum sauce, then add a spoonful of sticky paneer, cucumber matchsticks and sliced spring onions.
  5. Fold or roll up and eat straight away.
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