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.