Okonomiyaki with Prawns
2 tablespoons fish sauce
Black pepper, to taste
2 medium carrots, peeled
500g thinly shredded cabbage
2 spring onion, thinly sliced, plus extra to serve
1 cup (150g) plain flour
¼ cup (60 ml) vegetable oil
16 green prawns, peeled and deveined
Japanese mayonnaise, tonkatsu sauce, pickled ginger, furikake and dried bonito flakes, to serve
Whisk the eggs and fish sauce in a medium bowl until combined. Season with pepper.
Using a vegetable peeler, peel the carrots into thin ribbons. Place into a large bowl along with the cabbage and spring onions. Sift the flour over the vegetables and toss until they are well coated. Fold through the egg mixture until combined.
Heat 1 tablespoon of the oil in a medium non-stick frying pan over medium to high heat.
Add the prawns. Cook, stirring occasionally for 1 minute or until cooked halfway through. Remove prawns and set aside.
Heat another tablespoon of the oil in the same pan. Add half the cabbage batter, spreading the batter to fit the pan. Carefully place half the prawns over the top. Cook for 3-4 minutes or until golden brown. Turn the pancake and cook for a further 3-4 minutes or until golden brown and cooked through. Remove. Repeat with remaining oil, batter and prawns.
Place each pancake onto a large serving plate. Drizzle with mayonnaise and tonkatsu sauce. Sprinkle with extra spring onions, pickled ginger, furikake and dried bonito flakes, to serve.
TIP: Okonomiyaki toppings can be found in Asian supermarkets.