Japanese Vegetable & Prawn Pancakes

Who says that all pancakes need to be sweet?

Serves 4

Cook

20M

That's Life Test Kitchen

Try veggies like thinly sliced spring onions, shaved cabbage, diced mushrooms or grated zucchini in these savoury pancakes.

Ingredients

2 cups self-raising flour

4 cups mixed vegetables, sliced

250g cooked prawns, chopped

2 eggs

2 tablespoons vegetarian stir-fry sauce

12 extra cooked prawns for serving, peeled and tails in tact

2 tablespoons pickled ginger slices, shredded

Method

1.

Sift flour into a bowl and whisk in 1¾ cups iced water. Add vegetables and prawns. Stir through eggs.

2.

Cook mixture in four batches in a greased non-stick pan for 3-4 min each side. Drizzle with vegetarian stir-fry sauce and cut pancakes into wedges.

3.

Serve in a stack with cooked prawns and pickled ginger. Serve with lemon wedges. Garnish with snipped chives and a drizzle of mayonnaise.

That's Life Test Kitchen