Okonomiyaki Prawn Pancakes

Makes 4

This quick and easy lunch or supper dish for two is based on the Japanese Okonomiyak, 'as you like it’ fritter style pancake. Use fresh or frozen prawns or substitute them with squid, scallops or tofu.

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

Ingredients

Change Quantities:
  • PANCAKE FRITTERS
  • 200g cabbage
  • 3 spring onions
  • 3 cm, ginger root
  • 120g Freee Rice Flour
  • 75ml water
  • 2 eggs
  • 150g prawns
  • 4 bacon rashers, optional
  • peanut oil
  • OPTIONAL TOPPINGS
  • pickled ginger
  • worcester sauce
  • okonomi sauce
  • Japanese mayonnaise
  • sweet chilli sauce
  1. Finely shred the cabbage, slice the spring onion, and thinly slice or dice 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. If using, cut the bacon rashers in half.
  5. Heat some oil in a large frying pan over medium heat and put two pairs of bacon into the pan.
  6. Spoon a quarter of the prepared vegetable mixture on top of each pair.
  7. Place a quarter of the prawns to top of each pancake.
  8. Cook over gentle heat for 8-10minutes until the base is golden.
  9. Carefully turn the pancakes over and cook for 6-8 minutes on the other side.
  10. Transfer the cooked pancakes to an ovenproof dish, cover and keep warm while you make the other two pancakes.
  11. Serve warm with your choice of optional topping.

Equipment

Large frying pan

Cooking time

20 minutes

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Ingredients

Change Quantities:
  • PANCAKE FRITTERS
  • 200g cabbage
  • 3 spring onions
  • 3 cm, ginger root
  • 120g Freee Rice Flour
  • 75ml water
  • 2 eggs
  • 150g prawns
  • 4 bacon rashers, optional
  • peanut oil
  • OPTIONAL TOPPINGS
  • pickled ginger
  • worcester sauce
  • okonomi sauce
  • Japanese mayonnaise
  • sweet chilli sauce

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