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.

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box