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 plain flour
¼ cup vegetable oil
12 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 peeler, slice the carrots in to thin ribbons. Place into a large bowl with the cabbage, spring onion and flour. Toss to combine. Fold through the egg mixture until well combined.
Heat 1 tablespoon of the oil in a medium non-stick frying pan over medium to high heat.
Add the prawns. Cook for 1 minute, stirring occasionally. Remove prawns and set aside.
Heat another tablespoon of 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 okonomiyaki on two large serving plates. Drizzle with mayonnaise and tonkatsu sauce in a cross-hatch pattern. Sprinkle with spring onions, pickled ginger, furikake and dried bonito flakes, to serve.
Toppings can be found in Asian supermarkets.
Tonkatsu sauce is considered Japanese BBQ sauce
Furikake is a flavourful Japanese seasoning made of nori and toasted sesame seeds. Thinly sliced nori and toasted sesame seeds is a simple alternative