Cabbage and prawn okonomiyaki with nori

Ingredients

For 1 serving

• Cabbage150 g
• All-purpose flour40 g
• Eggs1
• Shrimp80 g
• Spring onions1
• Nori seaweed1
• Mayonnaise1 teaspoon
• Worcestershire sauce1 teaspoon
• Ketchup1 teaspoon
• Peanut oil1 teaspoon

Contains: gluten, nuts, eggs, shellfish, fish, mustard,

Method

1. Remove the outer leaves and core of the white cabbage and shred it finely; slice the spring onion; peel the prawns if needed, remove the dark vein and chop them into small pieces.
2. In a bowl, beat the egg with the flour and a few spoonfuls of cold water, just enough for a thick, smooth, lump-free batter.
3. Add the cabbage, spring onion and prawns and mix well: the cabbage should be just bound by the batter.
4. Heat the oil in a non-stick frying pan over medium heat, pour in the mixture and flatten it into a disc about 2 cm thick; cover and cook for 5 minutes, until the base is golden.
5. Flip the pancake with the help of a plate, cover and cook for another 5 minutes, until golden underneath and firm in the centre.
6. Mix the Worcestershire sauce with the ketchup and brush it over the top; finish with a zigzag of mayonnaise and the crumbled nori.