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Photo of Prawn and cabbage pancakes by WW

Prawn and cabbage pancakes

6 - 11
PersonalPoints™ per serving
Total Time
30 min
10 min
20 min
These delicious prawn-filled pancakes are also known as a Japanese pizza.



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


2 whole, thinly sliced

Pickled ginger

40 g

Wasabi paste

2 tsp


  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.