I bought another head of cabbage. It was so fresh and the dark green coloured outer leaves were chewy but not too woody. I tasted a piece and it was nicely sweet. So, this time I made small ‘Okonomiyaki’ pancakes using those tough leaves. I used Prawns, Edamame and Corn Kernels that all have the texture to suit the chewy leaves, at least I thought so. The result was GREAT!!!
*Note: This is only a guide. You can use as much cabbage leaves as you want, and increase the amount of other ingredients accordingly. If you add more Flour, you need more Egg or Water.
Cabbage Outer Leaves 100g
Salt & Pepper
Raw Prawns 100g *OR Small Scallops or Squid, that can be cooked quickly.
Edamame 1/4 cup
Cork Kernels 1/4 cup
Self Raising Flour 1/4 cup
- Wash the Cabbage Outer Leaves well, and tear into small pieces to that they will fit in the saucepan. Cook the leaves in the boiling water for 5-10 minutes, and drain. Cool with cold water, and drain well.
- Finely slice the cabbage leaves and place into a bowl. Lightly season with Salt & Pepper.
- Cut Prawns (or other seafood) into 1cm pieces. Add the Prawns, Edamame and Corn to the cabbage. Sprinkle Self Raising Flour over and mix well, then add Egg and combine.
- Heat Oil in a frying pan, spoon the cabbage mixture to form pancakes. When the edge of the pancake has set, flip the pancakes over, and cook for 2 or 3 minutes or until the batter and prawns are cooked. You may turn the pancakes over a few times while cooking.
- Enjoy with the sauce of your choice. I dressed them with ‘Okonomiyaki’ Sauce and Japanese Mayonnaise, and sprinkled with finely chopped Parsley.