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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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Crispy, savoury and packed with sneaky veg—this prawn okonomiyaki is a family-friendly win! Great for dinner or lunchboxes the next day.
1 Into a large bowl sift rice flour, dashi powder (if using), baking powder and baking soda, and make a well in the centre.
2 In a medium bowl, whisk eggs, 1 cup water and chilli flakes (if using) to combine. Pour into the well in the dry ingredients and stir to form a smooth batter. Mix in cabbage, white parts of the spring onion, prawns and grated carrot.
3 In a large, heavy-based, non-stick fry-pan heat 1 teaspoon of the oil over medium heat and spoon a ladleful of batter into the pan, pressing out to form a thick 12cm pancake. Cook over a medium-low heat for around 3-5 minutes each side or until cooked through and pancakes are golden. Keep warm in the oven while you cook the remaining pancakes.
4 To serve, garnish with mayo, microgreens, green parts of spring onions and any other toppings you desire, such as sriracha, sesame seeds, ginger and bonito flakes.
We’ve topped our okonomiyaki with bright green edamame (soybeans), a tasty and nutritious snack or garnish.
Calories 436 cal
Kilojoules 1832 kJ
Total fat 13 g
Saturated fat 2.9 g
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