Prawn Okonomiyaki Pancake
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Prawn Okonomiyaki Pancake

Prawn Okonomiyaki Pancake

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
This recipe pairs perfectly with the Van Loggerenberg 'Trust Your Gut' Chenin Blanc 2020 from Swartland, South Africa.

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