This pancake, also known as Okonomiyaki, is a classic Japanese street food. I like my version that is very fragrant because of the use of Q.B.B. Ghee. You can omit the eggs to make a vegetarian version. Don’t limit yourself to the use of cabbage and prawns only. Chicken, mushrooms, sesame seeds, chopped broccoli, tuna and many other ingredients can be used as toppings too.
Preparation time: 20 minutes
Cooking time: 10 minutes
2 teaspoons Q.B.B. Ghee
250 g peeled prawns, chopped
1 tablespoon soy sauce
Pinch of ground black pepper
250 g self-raising flour
300 ml water or stock
300 g minced prawns
100 g cabbage, finely chopped
50 g spring onions, sliced
Salt and pepper
2 tablespoons Q.B.B. ghee
- Heat Q.B.B. Ghee and add in the chopped prawns, soy sauce and ground black pepper.
- Stir fry over high heat until minced prawns are cooked and dry. Leave aside to cool.
- Place the flour in a bowl. Make a well in the centre. Gradually add the water, and combine to make a smooth batter. Cover with cling wrap and keep refrigerated for about half hour.
- Add the eggs to the batter and whisk to combine. Stir in the chopped cabbage, chopped spring onions and salt and pepper.
- Heat ghee in a non-stick frying pan over medium-high heat.
- Pour about 80 ml (about 3 tablespoons) of the batter and swirl to cover the base. Sprinkle with 2 teaspoons of the minced prawn mixture. Cook for 3 minutes or until the pancake is golden underneath and looks cooked on top.
- Repeat with remaining batter.
- Drizzle Worcestershire sauce and mayonnaise over each pancake.