2 people

Cooking time

40 minutes



How To Make Prawn Okonomiyaki

Savour the flavours of Japan with this Prawn Okonomiyaki, a delightful savoury pancake that brings together crisp vegetables and tender prawns in a harmonious blend. Seasoned with the subtle warmth of soy sauce and ginger, this dish stands out as a healthful choice, being dairy-free, low in sugar, and packed with protein. Ready in just 40 minutes, it’s topped off with a creamy drizzle of kewpie mayonnaise and a sprinkle of sesame seeds, making it a perfect pick for those seeking a nutritious yet flavourful meal.

  • 6 tbsp plain flour
  • 2 tbsp rice flour or cornflour
  • 2 eggs
  • 1 tbsp soy sauce
  • 2 tbsp soda water or sparkling water
  • 1 clove of garlic crushed
  • 1¼ cm fresh ginger grated
  • ⅛ cabbage shredded
  • 1 carrots grated
  • 2 spring onions sliced
  • 125 g prawn meat roughly chopped
  • 1 tbsp The Good Oil Extra Virgin Rapeseed Oil
  • 2 tbsp kewpie mayonnaise
  • 2 nori snacks crumbled
  • ½ tbsp sesame seeds lightly toasted
  • Mix the flours in a large bowl.
  • Add the eggs, soy sauce and soda water and lightly whisk.
  • Add the garlic, ginger, cabbage, carrot, spring onions and prawns and mix to combine. Season with a little salt, being mindful that the soy is salty.
  • Heat a frying pan or two if you can, over a medium heat. Add a film of oil and add enough mixture for a serving.
  • Cover if possible and cook for 5-6 minutes before flipping and cooking the other side until crisp.
  • Serve with kewpie mayonnaise and garnish with nori and sesame seeds.

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