Prawn and cabbage pancakes
½ whole, (225g) finely shredded
Silken or soft tofu
200 g, roughly chopped
Cooked king prawns
200 g, or other variety, peeled
8 individual, thinly sliced
Heinz, Sauce, HP
2 whole, thinly sliced
- Whisk eggs in a large bowl. Add flour and continue to whisk until smooth. Add stock and whisk until well combined. Stir in cabbage, tofu, prawns and shallots.
- Heat 1 teaspoon oil in a 20cm (base measurement) non-stick frying pan over medium heat. Spoon in one-quarter of the mixture and smooth with a spatula. Cook for 3-4 minutes each side or until golden brown. Transfer to a plate and cover to keep warm. Repeat with remaining oil and pancake mixture to make 4 pancakes.
- Drizzle pancakes with mayonnaise and HP sauce. Serve topped with eschalots, pickled ginger and wasabi paste.