Recipes
Button Mushroom & Prawn Japanese Pancake
- Meals
- 4 large pancakes
- 30 minutes cooking
Ingredients
- 200g button mushrooms, finely sliced
- 100g shiitake mushrooms, finely sliced
- 100g enoki mushrooms, trimmed, separated
- 2 cups finely shredded Chinese cabbage
- 200g green prawn meat, finely chopped
- 1½ cups SR flour
- 2 eggs, lightly beaten
- 1 cup milk
- ½ cup cold water
- Pinch salt
- ¼ tsp white pepper
- ¼ cup olive oil
- ¼ cup Japanese mayonnaise*
- 2 tbs salt reduced soy sauce
- ¼ cup finely sliced green onions (shallots)
Method
- Place mushrooms, cabbage and prawn meat in large bowl.
- Sift flour over mushroom and cabbage mixture and toss gently to coat evenly with flour. Add eggs, milk and water, stir gently to combine. Season with salt and pepper.
- Heat barbecue plate to medium‐high and drizzle with 2 tbs oil. Scoop ¼ cup measures of mushroom mixture onto the barbecue plate to form eight small pancakes. Barbecue for 2‐3 minutes on each side until golden and cooked through. Transfer to a plate and keep warm. Repeat with remaining mixture.
- To serve, top each pancake with a 1 tsp mayonnaise, drizzle with soy sauce and garnish with green onions.