Japanese prawn and cabbage pancakes
( MAKES 10 )
Also called okonomiyaki or sometimes Japanese pizza, this quick and easy dish is a popular street food in Japan. To save time use two pans or cook them on a barbecue hotplate.
Serve with garnishes of your choice, such as hoisin sauce, japanese mayonnaise, spring onion curls, carrot batons and/or finely shredded red cabbage.
|2 cups||Rice flour|
|2 tsp||Chicken stock powder, or dashi stock powder|
|1 tsp||Baking powder|
|½ tsp||Baking soda, crushed to remove any lumps|
|2 Tbsp||Grated fresh ginger|
|2 tsp||Sesame oil|
|1 tsp||Chilli flakes|
|6 cups||Cabbages, finely chopped|
|250 g||Raw prawns, chopped|
|1 cup||Kumara, or carrot, coarsely grated|
|1 dash||Neutral oil, to cook|
- Combine rice flour, stock powder, baking powder, salt and baking soda in a bowl.
- Add eggs, water, ginger, sesame oil and chilli flakes and mix until smooth.
- Mix in cabbage, prawns and kumara or carrot.
- Heat about 1 tsp oil in a large, heavy-based frypan over a medium heat and tip ½ cup of batter into the pan, pressing out to form into a thick 12cm pancake.
- Cook over a medium-low heat until filling is set and pancakes are golden (2-3 minutes each side). Keep warm on in oven while you cook the remaining pancakes.
- To serve, squiggle hoisin sauce and mayo over pancakes and top with spring onion curls, carrot and cabbage, as desired.
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