To make the pancake batter:combine all the ingredients in a large bowl. Stand in the fridge for 30 minutes.
Combine the cabbage, carrot, prawns and half of the spring onions into the batter mix.
Spoon half the mixture onto a lightly oiled small frypan and roughly spread out to a 15 cm circle.
Cook on medium heat for about 6-7 minutes or until the base is browned. Turn and cook, poking a few holes in the top of the pancake to allow steam to escape, for a further 5 minutes or until the thick pancake is cooked through.
With a brush, brush the each prawn japanese pancake liberally with Otafuku sauce and drizzle lots of mayonnaise over the top. Scatter with spring onion and fresh chili to serve.
