Prawn and Cabbage Okonomiyaki

Okonomiyaki means roughly as you like it, and the batter is only there to hold an enormous amount of shredded cabbage together. Keep the batter thin and the cabbage generous and you get something sweet and crisp rather than heavy.

1. 1

   Whisk the flour, eggs and cold water into a smooth batter no thicker than double cream, then fold in the cabbage, prawns and most of the spring onion.

   For this step

   • 4 cups (300 g) white cabbage
   • ¾ cup (95 g) plain flour
   • 2 eggs
   • ½ cup cold water or dashi
   • 150 g raw prawns
   • 3 spring onions
2. 2

   Heat a tablespoon of oil in a frying pan over medium. Spoon in half the mixture and press it into a round about 2 cm thick.

3. 3

   Cook for 6 minutes until the underside is deep golden and the edge has gone lacy and crisp.

4. 4

   Slide it onto a plate, invert the pan over it and turn the whole thing over. Cook the second side for 5 minutes.

5. 5

   Repeat with the rest. Zigzag the mayonnaise and sauce over the top and scatter the last of the spring onion.

   For this step

   • 3 spring onions
   • 3 tbsp Japanese mayonnaise
   • 3 tbsp okonomiyaki or brown sauce

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