Okonomiyaki with Prawns

Makes 4 servings

Prep time: 5 mins

Cooking time: 20 mins

Try our quick and easy take on these Japanese style savoury cabbage fritters for your next veggie packed meal! Okonomiyaki are traditionally made with flour, eggs, shredded cabbage and your choice of protein – they are large and thick, so require slow and gentle cooking. A single okonomiyaki is a generous meal for one. Drizzle with your favourite sauces and dig in!

Tips & Tricks

Drizzle with your favourite sauces before serving! We love Japanese mayonnaise and tonkatsu, but you can even use Pams Smokey BBQ sauce!
Garnish with sesame seeds.

Ingredients

2 cups Pams Pure Plain Flour
4 Pams Free Range Size 7 Eggs
2 Tbsp Pams Soy Sauce
4 Pams Spring Onions, finely sliced – reserve some to serve
1 pack Pams Asian Slaw
1 pack Pams Cooked & Peeled Prawns, defrosted

Method

In a large bowl, whisk the eggs, 2/3 cup cold water and soy sauce together until combined. Add the flour and whisk until you have a smooth, thick batter. Tip: Depending on the size of eggs used, if your batter is too thick, add extra cold water 1 tablespoon at a time until your batter is smooth, but still thick.
Add the spring onions and slaw and gently fold them into the batter. Season generously with salt & pepper.
Heat a large fry pan over medium-low heat and add a splash of oil for frying. Add a quarter of the okonomiyaki batter (this will be about 1 cup) into the pan and use a spatula form it into a round, thick fritter – about 2cm thick. Press a quarter of the prawns into the top of the pancake.
Cook the fritter slowly & gently for about 5 minutes on each side until golden brown and cooked through.
Remove from the pan and keep warm in an oven on a low temperature while you repeat the steps with the remaining batter.
Before serving, drizzle the okonomiyaki with the sesame dressing from the Pams Asian Slaw and sprinkle over the remaining spring onions.