People often ask me what my favourite post is: it’s officially this one.
The winner in this recipe is the jerk sauce. I cannot stress enough that this jerk sauce should be made from fresh ingredients, do not even think about buying a pre-made sauce or heaven forbid, pre-mixed jerk seasoning. Spice enthusiasts will delight in the heat brought on by scotch bonnets, but if you’re not a fan, I suggest reducing the number of pepper to yield a milder sauce. Habanero peppers are similar enough to substitute for the scotch bonnets in case you’re unable to find them. I could only get a hold of dried peppers, but fresh peppers would be ideal here. The carrots and cucumbers are necessary to take the edge off the spice and also provide a little crunch to the wraps. I’ll leave it here because I want the recipe to speak for itself, go forth and enjoy!
Spring Onion Pancake Jerk Mushroom Wraps
For the green onion pancakes:
- 1 cup plain flour
- 1 tsp salt
- ¼ cup boiling hot water
- 2 tsp salt
- 2 tsp sesame oil
- ¼ cup finely chopped spring onions (only the green part)
For the jerk sauce: original recipe here
- 5 dried scotch bonnet peppers (very spicy! Can reduce the number for a milder sauce)
- 1 medium yellow onion, roughly chopped
- 6 garlic cloves
- ¼ cup finely chopped green onions
- ¼ cup white vinegar
- ¼ cup soy sauce
- 1 and ½ tsp salt
- 1 tbsp ground black pepper
- 1 tbsp grated fresh ginger
- 2 tbsp allspice seeds
- 2 tbsp brown sugar
- 1 tsp freshly ground nutmeg
- ¼ cup boiling hot water
- 2 tbsp neutral oil e.g. canola
- A handful of fresh thyme
- Juice of 1 lime
For the mushrooms:
- 1 shallot, finely chopped
- 250g oyster mushrooms, roughly chopped
- 2 carrots, julienned
- 1 cucumber, julienned
- Add the flour and salt to a large bowl and stir together. Pour in the boiling water and salt and mix until you have a soft dough that easily comes together. Add more flour or boiling water as necessary but the dough should not be sticky at all. Turn onto a floured surface and knead for a minute. Split the dough into 2 parts, roll each part into a sphere and cover with a damp paper towel to rest for 5 minutes.
- Use a rolling pin to roll the dough into a large circle, it should be as thick as a coin. Use your fingertips to spread 1 tsp of the sesame oil over the surface of the dough. Starting at one end of the circle, roll the dough into a tight log. Take one end of the log and curl the dough into a spiral, see the photos for reference. Repeat with the other section of dough. Cover with a paper towel and allow to rest for 5 minutes
- Roll one of the dough balls into a large circle once again, it should be as thick as a coin. Sprinkle the surface of the dough with half of the chopped green onions. Take one end of the dough and roll it up into a log, then take the ends of the log and roll it into a spiral once more. Repeat with the other half of the dough, let rest under a damp paper towel for 5 minutes.
- Heat a small amount of sesame oil in a large saucepan over medium-high heat. Roll each of the dough spirals into a large circle, about 9 inches/25cm in diameter. Fry each pancake for about a minute, or until brown patches appear at the bottom, before flipping over and cooking on the other side. Set aside
- Make the jerk sauce by blending all of the ingredients on medium speed until fully incorporated.
- Heat the same saucepan used for the scallion pancakes on medium-high heat. Fry the shallot in a little oil until starting to turn brown, about 2 minutes. Throw in the oyster mushrooms and cook until reduced by half and starting to brown, about 3-5 minutes. Reduce the heat and stir in a cup of the jerk sauce. Cook until warmed through, about 2 minutes. Now you’re ready to assemble!
- Spoon half of the mushrooms in a line down the middle of a green onion pancake. Add half of the carrots and cucumbers next to the mushrooms. Tightly roll up the pancake in a log and use 2 toothpicks to secure either end. Use a sharp knife to cut in half. Repeat with the other pancake. Serve warm and enjoy!