Japanese cabbage and prawn pancake

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

  • Feeds 4Feeds 4
  • Ready in 30 minutes

Each serving contains

  • Energy
    833kj 199kcal
  • Fat
    Med 11%
  • Saturates
    Low 9%
  • Sugar
    Low 11%
  • Salt
    Med 11%

% of adult’s reference intake | Carbohydrates per serving : 18g


  • 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


  1. Mix the flour and baking powder together in a bowl and slowly pour in the stock, mixing with a fork until smooth
  2. Mix in the soy sauce and beaten eggs until just combined
  3. Fold through the cabbage, prawns and spring onions, reserving 1 tbsp of the spring onions for the garnish
  4. Heat the oil in a large frying pan
  5. Pour in the mixture, spreading to the edges of the pan
  6. Cook on a high heat for 5 mins, or until the underside is golden
  7. Place a large plate on top of the pancake, then flip over to turn out
  8. Slide the pancake back into the pan and cook for another 5 mins
  9. To serve, drizzle with brown sauce and mayonnaise, if you like, then sprinkle over the remaining spring onions and the chilli flakes
  10. Slice into quarters and serve

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