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Ingredients
Method
- 100g flour
- ½ tsp baking powder
- 1 egg, beaten
- 100ml cooled fish stock
- 1 small potato, grated
- ¼ white cabbage, shredded
- 1 sliced spring onion
- Thumb-sized piece of ginger, grated
- 1 tsp soy sauce
- 1 tsp mirin
- 100g lightly cooked king prawns
- Veg oil, for frying
- Dipping sauces, to serve
- Make a batter by whisking together the flour, baking powder, stock, and egg. Mix until smooth, then add the potato, some seasoning, and rest for 2 hours. When ready, stir in the cabbage and spring onion, ginger, mirin, soy, and prawns. Stir to combine.
- Heat a thin layer of oil in a pan, and pour the mixture into the pan - try to keep it as circular as possible. Fry for 4 mins, then flip with a palette knife and cook for 4 mins on the other side. Turn onto a serving board, and enjoy hot with dipping sauces, pickles, and salads.
30 mins
2 serving

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