Photo of Japanese prawn & cabbage pancakes by WW

Japanese prawn & cabbage pancakes

Points® value
Total Time
30 min
10 min
20 min
These delicious prawn-filled pancakes are also know and Japanese pizza.


Egg, whole, raw

4 medium, raw

Plain White Flour

60 g

Vegetable stock cube

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

100 g

Spring Onions

4 medium, trimmed and sliced thinly

Rapeseed Oil

2 teaspoon(s)

Reduced Fat Mayonnaise

2 teaspoon(s)

Brown Sauce

10 g, 2 tsp


1 medium, finely sliced

Pickled sushi ginger

20 g

Wasabi paste

tablespoon(s), level


  1. 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.
  2. 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.
  3. Transfer to a plate and keep warm while you cook the second pancake.
  4. Serve the pancakes drizzled with the mayonnaise and brown sauce, and topped with the shallot, pickled ginger and wasabi paste.