Okonomiyaki with Prawns

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14 Ingredients

Number of servings

1teaspoons baking powder
2 cup plain flour
2teaspoons sesame oil
20 green banana prawns, tails intact
4 cup white cabbage
2 cm piece fresh ginger, finely grated
6 radishes, thinly sliced
6 spring onions, finely sliced
2tablespoons rice wine vinegar
1/4 cup mirin seasoning
mayonnaise (to serve)
8 free range eggs
1/4 cup vegetable oil
chilli sauce (to serve)

Method

Step 1 of 5

Whisk eggs in a large bowl. Sift flour and baking powder together and gradually whisk into egg. Stir mirin, sesame oil, 3 cups cabbage, two-thirds of the onion and ginger into batter until combined. Season. Cover and set aside for 20 minutes.

Step 2 of 5

Combine remaining cabbage, radish and vinegar in a bowl. Set aside for 5 minutes to lightly pickle.

Step 3 of 5

Preheat oven to 150°C. Heat 1 tbs vegetable oil in a 20cm non-stick frying pan over medium-low heat. Add quarter of the batter and cook for 2-3 minutes or until golden. Turn over and cook for a further 2 minutes or until cooked through. Transfer to a baking tray and keep warm in oven. Repeat with remaining batter, adding more oil as required, to make 4 pancakes.

Step 4 of 5

Heat remaining oil in same pan over medium heat. Add prawns and cook for 1-2 minutes on each side or until cooked through. Add remaining onion and stir to combine.

Step 5 of 5

Top pancakes with radish pickle and prawn mixture and fold in half. Drizzle over chilli sauce and serve with mayonnaise.