3 cups self-raising flour
2 tsp stock powder
3 beaten eggs
500 ml chilled water
4 cups finely shredded cabbage
300 g fresh raw head-on large banana prawns, peeled and roughly chopped
green prawns, to serve
roasted sesame dressing
sliced green spring onions, to garnish
toasted sesame seeds, to garnish
Pickled red capsicum
2 red capsicums
2 cloves garlic
rice vinegar, to season
1 pinch salt
- Sift self-raising flour and stock powder into a bowl. Add eggs and water. Whisk to combine. Stir through cabbage. Add banana prawns.
- Heat a lightly greased non-stick pan and add ½ cup of the mixture to the pan. Spread to about 16cm wide. Top with a few green prawns. Flip pancake and cook for a further 2 min. Serve drizzled with Kewpie roasted sesame dressing and Japanese style mayonnaise. Garnish with sliced spring/green onions and toasted sesame seeds. Accompany with pickled red capsicum (see below).
- Finely shred capsicums and slice garlic. Season to taste with rice wine vinegar and a pinch of salt.