Okonomiyaki Prawn Pancakes

Makes 4-6 pancakes

This quick and easy lunch or supper dish is based on the Japanese Okonomiyaki, 'as you like it’ fritter style pancake which is typically topped with squirts of mayonnaise. In place of cabbage you could use chard, Chinese leaves, sprouts or spinach. Use fresh or frozen prawns or substitute them with chopped squid, scallops or tofu for a vegan version. If you don’t have peanut oil, use vegetable oil for frying.

Free from Gluten, Soya, Wheat, Dairy
Without crystal sugar

Ingredients

Change Quantities:
  • PANCAKE FRITTER
  • 200g cabbage
  • 3 spring onions
  • 3cm ginger root
  • 120g Doves Farm Organic Brown Rice Flour
  • 75ml water
  • 2 eggs
  • 150g prawns
  • peanut oil
  • OPTIONAL TOPPINGS
  • mayonnaise
  • Worcester sauce
  • sweet chill sauce
  • pickled ginger
  • bonito flakes
  1. Finely shred the cabbage, slice the spring onion, and grate the ginger.
  2. Put the flour, water and egg into a bowl and beat them into a batter.
  3. Add the prepared vegetables and mix together well.
  4. Chop the prawns, add them to the bowl and stir to combine.
  5. Heat some oil in a large frying pan over a medium heat.
  6. Spoon some of the mixture into two piles in the pan.
  7. Cook over a gentle heat for 8 - 10minutes or until the base is crispy and the top is set.
  8. Carefully turn the pancakes over and cook for 6-8 minutes on the other side.
  9. Transfer the cooked pancakes to an ovenproof dish, cover and keep warm while you make the remaining pancakes.
  10. Serve warm with your choice of optional toppings.

Equipment

Large frying pan and mixing bowl

Cooking time

20 minutes

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Ingredients

Change Quantities:
  • PANCAKE FRITTER
  • 200g cabbage
  • 3 spring onions
  • 3cm ginger root
  • 120g Doves Farm Organic Brown Rice Flour
  • 75ml water
  • 2 eggs
  • 150g prawns
  • peanut oil
  • OPTIONAL TOPPINGS
  • mayonnaise
  • Worcester sauce
  • sweet chill sauce
  • pickled ginger
  • bonito flakes

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