Oyster Mushroom Asian-Style Tortillas with Tahini Dressing

• To the bowl with the pulled oyster mushrooms, add the garlic, BBQ rub, ground fennel, flour, and a quarter of the sunflower oil. Season well with salt and pepper.
• Toss well to combine.

• Heat a deep frying pan with the rest of the sunflower oil over high heat. Fry the pulled oyster mushrooms for 3 - 4 minutes.
• In the meantime, finely chop the scallions and separate the white parts from the green. Save some of the green parts for garnish.
• Add the grated carrot and scallions to the frying pan and fry for another 3 - 4 minutes.
• Turn off the heat and add the hoisin sauce to the pan. Mix well.

• Cut the lime into wedges.
• In a bowl, mix the tahini, East Asian-style sauce and the water (see pantry for amount).
• Add the mayonnaise to a small bowl and squeeze in one lime wedge per person, then mix well (see Tip).
• In a mixing bowl, mix the cucumber with the juice of one lime wedge per person.

Tip: for extra lime flavour, first zest the lime wedge and add it to the mayonnaise.

• Roughly chop the peanuts.
• Rinse the beansprouts in a sieve under hot water (of at least 75°C) for 30 seconds.
• Heat the tortillas in the microwave for 1 - 2 minutes at 700 watts.