Prawn Japanese Pancake

Recipe by Wendy Brown

Lovely prawn Japanese pancake with Otafuku sauce and mayonnaise.

  • ½ cabbage, finely shredded
  • 1 grated carrot
  • ½ cup of fresh prawns chopped roughly
  • 1 cup Otafuku sauce
  • ½ cup Japanese mayonnaise
  • ½ cup finely sliced spring onion
  • 1 fresh red chili sliced
  • For Batter:
  • 1.5 cups plain flour
  • ¼ cup of cornflour
  • ½ tsp vegie stock or chicken stock
  • 1eggs
  • ¾ cups water
  1. To make the pancake batter:combine all the ingredients in a large bowl. Stand in the fridge for 30 minutes.
  2. Combine the cabbage, carrot, prawns and half of the spring onions into the batter mix.
  3. Spoon half the mixture onto a lightly oiled small frypan and roughly spread out to a 15 cm circle.
  4. 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.
  5. 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.


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