Josh Emett's Prawn Okonomiyaki
Prawn Okonomiyaki Photo: Josh Emett
Note: you can use pretty much any vegetable for that component of the dish, it is a great way to use up vegetables in your fridge.
Ingredients
- 1 cup flour
- ¼ cup cornflour
- 3 eggs
- ¼ cup sparkling water
- 2 cloves garlic, grated
- 1 thumb ginger, grated
- 1 tsp chili flakes
- 2 cups carrot, grated
- 2 cups cabbage, finely sliced
- 1 large onion, finely sliced
- 1 Tbsp sesame seeds
- 1 cup prawns diced (or you can use chicken)
Garnish:
- Soy sauce
- Japanese mayonnaise
- Kecap manis
Method
Make a batter from the flour, eggs, cornflour and sparkling water. Then add the rest of the ingredients and incorporate them.
Heat some canola or rice bran oil in a non-stick pan then place enough mix in to just cover the base, gently shape into pancake shape by pressing flat. You will need to cook a couple of batches.
Cook on a moderate heat for about 8 minutes with a lid then remove and turn and cook another 5 minutes on the other side until crispy.
Place on a plate and top with Japanese mayo, dash of soy sauce, kecap manis, or other bbq sauce to serve.