Hoisin duck and strawberry crispy wonton ‘tacos’


Crispy shredded duck pancakes get a summer makeover with the addition of fresh strawberries.


For the hoisin duck

For the wontons

  • peanut oil, for deep-frying
  • 20–30 wonton wrappers (available from Asian supermarkets)
  • pinch salt
  • pinch freshly ground white pepper
  • 1 tbsp finely chopped chives

For the dressing

To serve