2teaspoonsagave syrupto taste (or sub any other sweetener)
Salt + pepper, to taste
Pinchof Chinese five-spice*, to taste
Cucumber, sliced into thin strips
Spring onions, sliced into thin strips
6Lettuce leaves(Romaine, iceberg, butter lettuce or chicory all work well)
For the ‘crispy duck’:
Add all ingredients to a small bowl and mix well, ensuring each piece is well-coated in the sauce
Heat in a frying pan on low-medium heat, stirring regularly until crispy. This should take 5-7 minutes. Be careful not to burn it!
For the plum sauce**:
Add all ingredients to a pan and simmer on a low heat for 10-15 minutes, stirring regularly, until plums become soft and squidgy
Taste and adjust seasonings accordingly
You can either serve the plum sauce like this or if you prefer a smoother consistency, blend it until smooth using a food processor or blender (a hand-held stick blender also works well)
Fill the lettuce cups with cucumber, spring onions and about 1 tablespoon each of the ‘crispy duck’, and serve with the plum sauce for dipping
*Five-spice is best used sparingly, so please only use a tiny pinch of it as the flavour can be quite overwhelming.**For an easier version, use plum jam in place of the fresh plums and agave syrup, and there's no need to cook it!