Lamb and green onion pancakes as a simple variation for Peking Duck

This is a simple variation of Peking Duck and is ideal for finger food or entree.  This recipe uses lamb but BBQ'd chicken, skin and meat removed from chicken and thinly sliced could be substituted. 

LAMB AND GREEN ONION PANCAKES - makes 12



1 pkt mandarin pancakes - these are available in large super markets or Asian Specialty stores and are very versatile.  They generally come in packets of approximately 40 so freeze the remainder in a sealed plastic bag for later use. Before assembling the pancakes, place the packet, or wrap the required number in plastic wrap and microwave on high for 50 to 60 seconds.


300g cooked lamb backstrap, kept warm or warmed in microwave
2 lebanese cucumbers, thinly sliced into long strips
4 green onIons, thinly sliced into long strips
hoisin sauce and sliced red chilli to serve (or plum sauce - recipe below)
To assemble:Smear some hoisin or plum sauce on a pancake.
Place a slice of warm lamb on top.
Add a little spring onion and cucumber.
Roll up and enjoy!

Alternative - Plum Sauce
Throw  6  destoned plums into a pan with 3 tablespoons of sugar, a  pinch of five-spice, a  tablespoons of soy sauce, a pinch of chilli powder and a splash of water. Bring to the boil, then simmer until you get a nice shiny pulp.
Remove the plum skins if you want to, and put aside to cool before tasting to check the seasoning.