Prawn Okonomiyaki Recipe
Series: Japanese
Techniques: Frying, Street Food
2 Portions
Difficulty : Easy
Prep time: 10 mins
Cook time: 30 mins
Total time: 1 hour
Ingredients
½ Tsp Table salt
½ Tsp Sugar, white
80g plain flour
1 tsp bicarbonate of soda
80g Water
2 Eggs
1 bunch Spring onion
1 Small White cabbage
30g Pink pickled ginger
1 tsp rice wine vinegar
8-10 Large king/tiger prawns RAW (defrosted)
Okonomiyaki Sauce
2 Tbsp Ketchup
2 Tbsp Worcestershire sauce
1 Tbsp Oyster Sauce
1 Tbsp Brown Sugar
Toppings
Katsuobushi/ Dried Bonito Flakes
Your favourite mayo (I used Kewpie)
Aonori/Nori Seaweed blitzed
Katsuobushi/ Dried Bonito Flakes
Choppy Choppy
Pre-prep
1. Slice 1 bunch of spring onions
2. Slice 1 Cabbage thinly
Method
1. Mix dry ingredients, flour, sugar, bicarb, salt
2. Add Water and eggs and whisk together to make a batter
3. Fold in Spring onions, cabbage and pickled ginger and leave to sit for 20 mins
4. If your prawns need peeling and depooping do this now other wise move on to step 5.
5. Okonomiyaki sauce: Mix Ketchup, Worestershire sauce, oyster sauce and brown sugar and add to a piping bag if you’re feeling fancy.
6. Add 1 tsp of rice vinegar to the mix batter mix
7. Cut a round parchment piece and lay it on a large frying pan add 1 tbsp veg oil.
8. Add the mix directly to the pan on a medium high heat.
9. Heat with a lid for 5 mins or until the base is nearly cooked
10. Add the prawns and push into the mix and cook for another 2 mins
11. Flip the whole pancake onto a tray remove the parchment and put it back in the pan, slide the pancake back in the pan and cook for a further 2 mins
12. Flip back over onto a tray and drizzle with the okonomiyaki sauce, mayo, aonori and top with katsuobushi
13. Slice up and have Japanese pizza!!!
I really appreciate you joining and I'd love to see your dish make sure you tag @ChefPhilli
