¾ cup peanut oil
Peking Duck Topping
1 cooked Peking duck
200ml hoisin sauce
4 medium cucumbers
8 shallots, thinly sliced
6 Birdseye chillies, thinly sliced
Available from Chinese BBQ take away shops or restaurants.
We used a 8-9cm diameter cookie cutter.
Canapé or Food Station
These are great as a substantial canape, and also work wonderfully as a food station where everyone can assemble the pancakes themselves.
Before you begin this Kataifi Pastry recipe, take the Kataifi out of the fridge (still in its packet) to bring it up to room temperature.
Preheat your oven to 170 deg C. Place the Kataifi Pastry in a large bowl and tease with your fingers, separating all the strands. Pour the peanut oil over the Kataifi, using your hands to massage the Kataifi until all the strands are well coated with oil.
Place a cookie cutter onto a lined baking tray and weigh out 15g of Kataifi. Place it inside the egg ring and press down firmly to compact. Gently remove the egg ring and repeat with all the Kataifi. Place in the oven and bake until slightly golden in colour, approx. 15 minutes. Remove from the oven and allow the Kataifi rounds to cool completely.
Slice the shallots into very thin strips, approx. 7cm in length and place into a bowl of water. Refrigerate for 15 minutes or until the shallot strands have curled. Remove them from the water and dry.
Remove the flesh from the peking duck, breaking it up into small pieces. Slice the cucumber into thin strips, approximately 7cm in length. Slice the chilli into thin rounds.
Place one teaspoon of hoisin sauce on each Kataifi disc. Top with duck, cucumber, shallot and chilli.
Recipe, styling and photography by Sydney Food Sisters.