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.