Prawn and cabbage pancakes
6
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
These delicious prawn-filled pancakes are also known as a Japanese pizza.
Ingredients
Egg(s)
8 medium
Plain flour
120 g
Vegetable stock
200 ml
White cabbage
½ whole, (225g) finely shredded
Silken tofu
200 g, roughly chopped
Cooked peeled prawns
200 g
Green shallot(s)
8 individual, thinly sliced
Grapeseed oil
1 tbs
Cooked peeled prawns
1 medium
Low-fat mayonnaise
1 tbs
Heinz Sauce, HP
1 tbs
Eschalot(s)
2 whole, thinly sliced
Pickled ginger
40 g
Wasabi paste
2 tsp
Instructions
1
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.
2
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.
3
Drizzle pancakes with mayonnaise and HP sauce. Serve topped with eschalots, pickled ginger and wasabi paste.
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