Cabbage and prawn okonomiyaki with rice flour

Ingredients

For 1 serving

• Cabbage150 g
• Shrimp80 g
• Eggs2
• Rice flour35 g
• Spring onions1
• Vegetable broth40 ml
• Peanut oil2 teaspoons
• Mayonnaise1 teaspoon
• Tamari1 teaspoon

Contains: nuts, eggs, shellfish, soy, celery, mustard,

In season: October – March

Method

1. Core the white cabbage and slice it very finely; thinly slice the spring onion; peel the prawns if needed, remove the dark vein and roughly chop them.
2. In a bowl, whisk the eggs with the rice flour and vegetable stock until the batter is smooth and lump-free, then add the cabbage, prawns and spring onion and mix well.
3. Heat the groundnut oil in a non-stick pan over medium heat, pour in the mixture to form a disc about 2 cm thick, cover and cook for 6 minutes, until the base is golden and the edges have set.
4. Slide the pancake onto a plate, flip it back into the pan and cook for another 5 minutes uncovered, until golden underneath and firm in the centre.
5. Serve with a drizzle of mayonnaise and a few drops of tamari over the top.