Osaka prawn and cabbage pancakes
( MAKES 10 )
Photo by Annabel Langbein Media
In Japan these tasty little pancakes go by the name of okonomiyaki. To save time, use two pans to cook them.
|2 cups||Rice flour|
|2 tsp||Chicken stock powder, or dashi stock powder|
|1 tsp||Baking powder|
|½ tsp||Baking soda, remove any lumps|
|2 Tbsp||Fresh ginger, finely grated|
|2 tsp||Sesame oil|
|½ tsp||Chilli flakes, use up to 1 tsp|
|350 g||Cabbages, or 6 packed cups, finely chopped|
|1 cup||Kumara, or carrot, coarsely grated|
|300 g||Raw prawns, chopped|
|1 dash||Neutral oil, to cook|
- Combine rice flour, stock powder, baking powder, salt and baking soda in a large bowl. Add eggs, ginger, sesame oil, chilli flakes and water and mix until smooth. Mix in cabbage, kumara or carrot and prawns.
- There will be just enough batter to hold the vegetable filling together. Heat about 1 tsp oil in a large, heavy-based frying pan over a medium heat and tip ½ cup of batter into the pan, pressing out to form into a thick pancake about 12-15cm diameter.
- Cook over a medium-low heat until filling is set and pancakes are golden (2-3 minutes each side). Stack on a plate in a warm oven while you cook the remaining pancakes.
More light, Asian recipes from Annabel