Crispy jackfruit 'duck' pancakes recipe

Ingredients

• 2 x 400g/14oz cans green jackfruit in brine, drained and rinsed
• 2 tbsp vegetable, olive or groundnut (peanut) oil
• 3 garlic cloves, crushed
• 1 x 2.5cm/1in piece fresh root ginger, peeled and diced
• 1 tsp five-spice powder
• 1 tsp whole Sichuan peppercorns, crushed
• 0.2 tsp ground cinnamon
• 3 tbsp hoisin sauce
• 1 tbsp soy sauce or tamari
• 1 tsp toasted sesame oil
• 1 tsp rice vinegar
• 16 Chinese pancakes
• 1/2 cucumber, cut into thin matchsticks
• 1 bunch of spring onions (scallions), white parts only, shredded
• 1 servings Sichuan or Chinese plum sauce, or hoisin sauce