The traditional Japanese chicken pancakes are given a gourmet topping of prawns and chilli
Ingredients
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
Methods
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.
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.
Place pancakes on plates. Drizzle with barbecue sauce and mayonnaise. Top with chilli and prawns. Serve topped with green onion.
