Japanese prawn & cabbage pancakes
Egg, whole, raw
4 medium, raw
Plain White Flour
Vegetable stock cube(s)
½ cube(s), to make 100ml
200 g, sweetheart cabbage, finely shredded
Japanese-Style Silken Tofu
100 g, drained and roughly chopped
Prawns, Peeled & Cooked
4 medium, trimmed and sliced thinly
Reduced Fat Mayonnaise
10 g, 2 tsp
1 medium, finely sliced
Pickled Sushi Ginger
⅓ tablespoons, level
- Put the eggs in a large bowl and whisk lightly. Add the flour and continue to whisk until smooth, then add the stock and whisk again to incorporate. Stir the cabbage, tofu, prawns and spring onions into the mixture.
- Heat half the oil in a 20cm non-stick frying pan over a medium heat, then spoon in half the mixture and smooth with a spatula. Cook for 4-5 minutes until the underside is golden brown, then flip over and cook for a further 2-3 minutes.
- Transfer to a plate and keep warm while you cook the second pancake.
- Serve the pancakes drizzled with the mayonnaise and brown sauce, and topped with the shallot, pickled ginger and wasabi paste.