OKONOMIYAKI

Ingredients (serves 4)

• 2 eggs
• 2 cups self-raising flour
• 100g button mushrooms, sliced
• 4 green onions, thinly sliced
• 1/4 small (250g) cabbage, thinly shredded
• 1 large barbecued chicken, skin removed, shredded (see note)
• 1 tablespoon vegetable oil
• 1/4 cup barbecue sauce
• 1/4 cup low-fat mayonnaise
• 1 long red chilli, sliced
• 12 medium cooked prawns, peeled, deveined, halved thinly sliced green onion, to serve

Method

1. Preheat oven to 180°C. Whisk eggs and 11/2 cups cold water in a jug. Combine flour, mushrooms, onions and cabbage in a bowl. Season with salt and pepper. Add egg mixture to flour mixture. Stir to combine. Stir through chicken.
2. Heat a medium non-stick frying pan over medium heat. Add 1 teaspoon oil. Swirl pan to coat. Spoon one-quarter of the pancake mixture into pan. Cook for 2 to 3 minutes each side or until golden. Remove to a baking tray lined with baking paper. Repeat with remaining oil and batter. Place tray in oven for 5 minutes or until pancakes are cooked through.
3. Place pancakes on plates. Drizzle with barbecue sauce and mayonnaise. Top with chilli and prawns. Serve topped with green onion.

Notes

• You'll need 3 cups of shredded barbecued chicken.
• This recipe is based on the Japanese dish, okonomiyaki.
• Take a trip around the globe with our range of international recipe collections. Start with our French recipes, Thai recipes, Turkish recipes and Spanish recipes.

<http://www.taste.com.au/recipes/18485/japanese+pancakes>