- 120 g cake flour
- 1 t baking powder
- ½ t salt
- ½ cup milk
- 2 free-range eggs
- 2 organic baby cabbages, finely sliced
- 300 g Woolworths frozen ready-to-cook pink prawns, thawed
- 6 spring onions, finely sliced, plus extra to garnish
- 1 nori sheet, finely sliced
- 2 T canola oil
- ½ cup sriracha sauce
- ½ cup good-quality mayonnaise
- ¼ cup oyster sauce
- 4 T sesame seeds, toasted
Mix the flour, baking powder and salt in a large mixing bowl.
In a separate bowl, whisk together ¼ cup water, the milk and eggs. Add the wet ingredients to the dry and whisk until smooth.
Cover the mixture with clingwrap and chill for 20 minutes.
Preheat the oven to 180°C. Remove the batter from the fridge and fold in the cabbage, prawns, spring onions and nori.
Heat the oil in a pan over a medium heat. Ladle half the batter into the pan and tilt the pan to spread it evenly. Cover and cook for 5 minutes.
Carefully turn the okonomiyaki and cook for a further 5 minutes, or until cooked through. Remove from the heat and place onto a baking tray. Finish in the oven for 5 minutes. Repeat with remaining batter.
To serve, drizzle over the sriracha sauce, mayonnaise and oyster sauce, and garnish with the sesame seeds and spring onions.
Chef's note: “Add a fried or poached egg and these pancakes will be your favourite brunch addiction – they sure are mine.”