Japanese cabbage and prawn pancake
https://www.coop.co.uk/recipes/japanese-cabbage-and-prawn-pancake
Spring cabbage is at its best right now Here's a delicious way to use it, ideal for a weekend lunch for friends
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Feeds
4
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Ready in
30 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 18g
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Ingredients
- 75g Co-op plain flour
- 1 tsp baking powder
- 75ml vegetable stock, made using 1/4 cube
- 1 tbsp soy sauce
- 3 Co-op British eggs, lightly beaten
- 250g Co-op British spring cabbage, shredded
- 150g Co-op king prawns
- Bunch Co-op spring onions, finely chopped
- 1 tbsp vegetable oil
- Brown sauce (optional)
- Mayonnaise (optional)
- Pinch chilli flakes
Method
- Mix the flour and baking powder together in a bowl and slowly pour in the stock, mixing with a fork until smooth
- Mix in the soy sauce and beaten eggs until just combined
- Fold through the cabbage, prawns and spring onions, reserving 1 tbsp of the spring onions for the garnish
- Heat the oil in a large frying pan
- Pour in the mixture, spreading to the edges of the pan
- Cook on a high heat for 5 mins, or until the underside is golden
- Place a large plate on top of the pancake, then flip over to turn out
- Slide the pancake back into the pan and cook for another 5 mins
- To serve, drizzle with brown sauce and mayonnaise, if you like, then sprinkle over the remaining spring onions and the chilli flakes
- Slice into quarters and serve
