Oranges, melons and other yellow and orange-coloured fruits are particularly auspicious at Chinese New Year – they represent the moon, a lucky omen. This recipe is one of the most popular dishes at the restaurant Chinese Experience in London’s Chinatown.
Makes 8 pancakes
125g plain flour
1 egg, beaten
300 ml milk
butter or vegetable oil, for frying
1 ripe mango, peeled, stoned and sliced into eighths
150ml double or whipping cream
1. Melt the butter in a pan and set aside.
2. Sieve the flour into a bowl. Make a well in the centre and add the egg and milk. Whisk vigorously to make a smooth batter, and then beat in the melted butter.
3. Heat a little butter or vegetable oil in a small frying pan. When the oil is slightly smoking, spoon in 2 tablespoons of the pancake mixture, covering the entire base of the pan. Cook for a few seconds and repeat for the second side.
4. Set the pancake aside to cool and repeat until you have run out of mixture.
5. To serve, whisk the cream to a mousse-like consistency. Take each pancake and place a slice of mango in the middle. Place a good dollop of whipping cream on top. Fold the bottom edge of the pancake up and over the filling, much as you did with the spring rolls. Fold in the sides and roll up the wrapper. Serve at once.