Hoisin duck pancakes were the best part of any Chinese meal as a kid. We all remember it, when there was never enough duck but always cucumber left over.
Turns out this sauce goes great with prawns and coconut rice too. You can make the sauce in big batches and keep it in the fridge for weeks.
Cooking time: 10 mins prep, 10 mins cooking, (20 mins total).
To wash up: 1 microwavable bowl, 1 mixing bowl, 1 large pan, 1 board, 1 knife
- 1 tbsp of coconut oil (or olive oil)
- 2 mugs of rice
- 4 tbsp soy sauce
- 2 tbsp peanut butter
- 1 tbsp honey
- Juice from 1/2 a lime
- 2 tsp sesame oil
- 2 garlic cloves, grated
- 400g prawns
- 2 tsp of sesame seeds
- 4 spring onions, thinly sliced
- Get the rice on the go, add 2 mugs of rice and 4 mugs of water to a large covered bowl with the coconut oil and microwave on high for 11 mins.
- Make the sauce, mix the soy sauce, peanut butter, honey, lime juice, sesame oil and garlic in a mixing bowl. Season to taste and consistency.
- Fry up the prawns with a small glug of oil for 2-3 minutes until pink.
- Toss the prawns in a good helping of the sauce to coat, add sesame seeds and spring onions on top and serve with rice.