Prawn Okonomiyaki Recipe

By MiNDFOOD

Prawn Okonomiyaki Recipe

Step outside the box and try this Japanese Prawn Okonomiyaki recipe.

Makes 2 large pancakes, to share

 

2 1/2 cups plain flour

1/2 cup potato flour or cornflour

1/2 tsp baking powder

1 tbsp white miso paste

3 eggs, lightly beaten

750g medium-large green prawns

300g shredded cabbage

2-3 spring onions, sliced

1 tbsp pickled ginger, chopped

5 tbsp vegetable oil

1/2 cup okonomiyaki sauce, to serve

1 nori sheet, shredded, to serve

Micro herbs, to garnish

1/2 cup Japanese mayonnaise, to serve

Black sesame seeds, to garnish

 

Combine flours and baking powder in a large bowl. In a large jug, stir miso into 2 1/2 cups warm water to dissolve. Whisk in eggs. Peel and devein prawns and cut in half lengthways, reserving 6 whole prawns.

Make a well in centre of flour mixture then, using a wooden spoon, gradually stir in miso mixture. Add cabbage, spring onions, pickled ginger and halved prawns. Stir in an extra 1/2 cup water, if needed, for a thick cream-like consistency.

Heat two 22cm (base) non-stick frying pans over a medium heat. Heat 2 tablespoons of the oil in each. Divide pancake mixture between pans. Cook for 6-7 minutes or until bases are crisp and golden. Flip and cook for a further 4-5 minutes or until pancakes are cooked through. Transfer to serving plates and return 1 pan to heat. Pour in remaining oil and cook remaining whole prawns for 3-4 minutes or until cooked.

Top pancakes with okonomiyaki sauce, prawns and garnish with nori and micro herbs. Serve with Japanese mayonnaise, sprinkled with black sesame seeds.

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