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Osaka prawn and cabbage pancakes
( MAKES 10 )

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In Japan these tasty little pancakes go by the name of okonomiyaki. To save time, use two pans to cook them.

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

½ tsp	Hoisin sauce, per pancake
1 tsp	Japanese mayonnaise, per pancake
2	Spring onions, finely shredded lengthwise
1	Carrot, peeled and cut into thin matchsticks
1 cup	Red cabbage, finely shredded

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.