Prawn Okonomiyaki

By: Graciosa Wicaksono

1 cup self-raising flour,Or use this combination of 1 cup of plain flour, 1 1/2 teaspoon of baking powder and 1/4 teaspoon salt - Whisk all of the ingredients together in a bowl; ready to use
3 eggs, lightly whisked
1/2 cup salt-reduced chicken stock or water
2 cups of finely shredded cabbage
250g packet raw prawns, peeled, leaving tails intact (for better presentation)
1/4 cup olive oil
1/4 cup Obento tonkatsu sauce
Mayonnaise and sliced spring onion to serve

Place flour in a bowl. Gradually whisk in egg and stock/water until smooth.
Heat oil in a large non-stick frying pan over medium to high heat.
Pour the prawn mixture into the pan, spreading to cover the base evenly. Reduce the heat to medium-low and cook for 5 mins or until the base is golden and bubbles appear on the surface.
Invert the okonomiyaki onto a plate and return to the pan, top-side down. Cook for another 5 mins or until golden and prawns are cooked through.
Slide the okonomiyaki onto a plate. Drizzle with some tonkatsu sauce, mayonnaise, and spring onion. Cut into wedges and serve immediately