Flip out a winner tonight with Hayden Quinn’s okonomiyaki with prawns

Name: Okonomiyaki Japanese pancakes with prawns
Yield: 4
Ingredients: 1 1/2 cups (225g) plain flour; 1 tsp baking powder; 4 eggs, lightly beaten; 2 tbs white (shiro) miso paste; 1 cup (250ml) cold soda water; 1/4 white cabbage, finely shredded; 1 zucchini, coarsely grated; 3 long green shallots, thinly sliced, plus extra, thinly sliced, to serve; 20 medium green prawns, peeled, deveined, halved horizontally; 1/3 cup (80ml) sunflower oil; Avocado wedges, Kewpie mayonnaise, baby spinach and toasted white sesame seeds, to serve

1 rating

Okonomiyaki with prawns (Japanese pancakes)

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by Hayden Quinn

Feb 26, 2021

“A generous drizzle of Kewpie boosts this dish – the creaminess cuts through the fried pancake, and complements the prawn perfectly.” – Hayden Quinn

1 1/2 cups (225g) plain flour
1 tsp baking powder
4 eggs, lightly beaten
2 tbs white (shiro) miso paste
1 cup (250ml) cold soda water
1/4 white cabbage, finely shredded
1 zucchini, coarsely grated
3 long green shallots, thinly sliced, plus extra, thinly sliced, to serve
20 medium green prawns, peeled, deveined, halved horizontally
1/3 cup (80ml) sunflower oil
Avocado wedges, Kewpie mayonnaise, baby spinach and toasted white sesame seeds, to serve

Method

1.

Combine flour and baking powder in a large bowl. Make a well in the centre of the dry ingredients, add egg and miso paste, and gently whisk in soda water until a smooth batter forms. Add vegetables and prawns and stir to combine. Season to taste.
2.

Heat 1 tbs oil in a large frypan over medium heat. Working in batches, spoon 1/4 cup (60ml) batter for each pancake into the pan and cook for 4 minutes each side, or until golden and cooked through. Transfer to a plate lined with paper towel and loosely cover with foil to keep warm. Repeat with remaining oil and batter.
3.

Serve okonomoyaki warm with avocado wedges, a generous drizzle of Kewpie, baby spinach leaves, toasted sesame seeds and extra sliced long green shallots.