Ingredients
- plain flour 100g
- egg 1, beaten
- chicken stock 125ml, made up and cooled
- hispi or sweetheart cabbage a 250g wedge, finely shredded
- raw king prawns 100g, chopped
- spring onions a bunch, white and green bits divided and shredded
- vegetable oil for frying
- streaky bacon 5 strips
- pickled ginger drained and chopped to make 1 tbsp
- sesame seeds
SAUCE
- tomato ketchup 6 tbsp
- Worcestershire sauce 2 tbsp
- soy sauce 1 tbsp
- mirin 1 tbsp
- caster sugar 1 tbsp
- Dijon mustard 1 tsp
- garlic powder a good pinch
Method
-
Step 1
Mix all the sauce ingredients together. Put the plain flour in a large bowl. Whisk in the egg and the cooled chicken stock to make a batter. Season.
-
Step 2
Stir in the cabbage, prawns and white spring onion bits. Heat a good coating of oil in a non-stick frying pan. Tip in the batter mix and press down with a spatula so it fills the pan.
-
Step 3
Cook on a medium heat until the underside is golden and cooked through and it has set enough to turn. Slide it onto a plate, uncooked-side up, then add the strips of bacon to the top. Put the frying pan over the plate and use the plate to turn the pancake, uncooked-side down, back into the pan. Keep cooking, pressing down with a spatula until the inside is cooked and piping hot (you can test this with a metal skewer.)
-
Step 4
Serve bacon-side up, drizzled with the sauce and sprinkled with ginger, sesame seeds and spring onion greens.
Nutritional Information
- Kcals 647
- Fat 19.2g
- Saturates 5.9g
- Carbs 79.2g
- Sugars 34g
- Fibre 7.9g
- Protein 35.4g
- Salt 5.4g
