Ingredients:
- 150g okonomiyaki flour (Japanese flour)
- 1 egg
- 150ml water
- 5 medium green Yamba prawns, shelled
- 100g squid rings
- 300g cabbage
- 5 shallot leaves
- 100g pork, sliced
- 140g tinned corn
- Olive oil
Method :
- Cut prawns and squid into small pieces.
- Finely chop cabbage and shallots.
- In a large bowl, mix flour, egg and water. Add cabbage, shallots and drained corn. Ladle batter onto the hotplate and place a handful of prawn, pork and squid onto each pancake.
- Heat barbecue hotplate and drizzle with olive oil.
- Cook until golden then flip and cook underside until meat is cooked through.
- Serve hot with bonito shavings, shredded nori, mayonnaise and okonomi sauce.
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