
Osaka prawn and cabbage pancakes
( MAKES 10 )

Photo by Annabel Langbein Media
In Japan these tasty little pancakes go by the name of okonomiyaki. To save time, use two pans to cook them.
Pancakes
2 cups | Rice flour |
2 tsp | Chicken stock powder, or dashi stock powder |
1 tsp | Baking powder |
1 tsp | Salt |
½ tsp | Baking soda, remove any lumps |
5 | Eggs |
2 Tbsp | Fresh ginger, finely grated |
2 tsp | Sesame oil |
½ tsp | Chilli flakes, use up to 1 tsp |
1¼ cups | Water |
350 g | Cabbages, or 6 packed cups, finely chopped |
1 cup | Kumara, or carrot, coarsely grated |
300 g | Raw prawns, chopped |
1 dash | Neutral oil, to cook |
To serve
Directions
- Combine rice flour, stock powder, baking powder, salt and baking soda in a large bowl. Add eggs, ginger, sesame oil, chilli flakes and water and mix until smooth. Mix in cabbage, kumara or carrot and prawns.
- There will be just enough batter to hold the vegetable filling together. Heat about 1 tsp oil in a large, heavy-based frying pan over a medium heat and tip ½ cup of batter into the pan, pressing out to form into a thick pancake about 12-15cm diameter.
- Cook over a medium-low heat until filling is set and pancakes are golden (2-3 minutes each side). Stack on a plate in a warm oven while you cook the remaining pancakes.
More light, Asian recipes from Annabel
http://www.bite.co.nz/recipe/14689/Osaka-prawn-and-cabbage-pancakes/
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