Difficulty
Easy
Serves
2 people
Cooking time
40 minutes
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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.
Ingredients
- 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
Method
- 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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