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Japanese pancakes
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Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Elevate classic Japanese okonomiyaki with succulent prawns and spicy chili topping.
Ingredients:
  • 2 eggs
  • 300.00 gm self-raising flour
  • 100g button mushrooms, sliced
  • 4 green onions, thinly sliced
  • 250g cabbage
  • 1 large barbecued chicken, skin removed, shredded (see note)
  • 18.40 gm vegetable oil
  • 70.63 gm barbecue sauce
  • 61.88 gm low-fat mayonnaise
  • 1 long red chilli, sliced
  • 12 medium cooked prawns, peeled, deveined
Instructions:
  • 1. Preheat the oven to 180°C. 2. In a jug, vigorously whisk together eggs and 1 1/2 cups of cold water. 3. In a bowl, mix flour, mushrooms, onions, and cabbage, then season with salt and pepper. 4. Combine the egg mixture with the flour mixture, stirring thoroughly. 5. Gently fold in the chicken to complete the dish.
  • Preheat a medium non-stick frying pan over medium heat. Add 1 teaspoon of oil and swirl to coat the pan. Ladle a quarter of the pancake mixture into the pan and cook each side for 2 to 3 minutes until golden brown. Transfer the cooked pancake to a baking tray lined with parchment paper. Repeat the process with the remaining oil and batter. Place the tray in the oven for 5 minutes or until the pancakes are fully cooked.
  • Plate the pancakes and generously drizzle them with a tantalizing combination of barbecue sauce and mayonnaise. Finish with a savory layer of chili-spiced prawns and a sprinkle of fresh green onions before serving.

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