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Button Mushroom & Prawn Japanese Pancake

Yields4 ServingsCook Time30 mins

 200g button mushrooms, finely sliced
 100g shiitake mushrooms, finely sliced
 100g enoki mushrooms, trimmed, separated
 2 cups finely shredded Chinese cabbage
 200g green prawn meat, finely chopped
 1½ cups SR flour
 2 eggs, lightly beaten
 1 cup milk
 ½ cup cold water
 Pinch salt
 ¼ tsp white pepper
 ¼ cup olive oil
 ¼ cup Japanese mayonnaise*
 2 tbs salt reduced soy sauce
 ¼ cup finely sliced green onions (shallots)
 *Japanese mayonnaise is available from the Asian grocery section of supermarkets or Asian grocery stores.
1

Place mushrooms, cabbage and prawn meat in large bowl.

2

Sift flour over mushroom and cabbage mixture and toss gently to coat evenly with flour. Add eggs, milk and water, stir gently to combine. Season with salt and pepper.

3

Heat barbecue plate to medium-high and drizzle with 2 tbs oil. Scoop ¼ cup measures of mushroom mixture onto the barbecue plate to form eight small pancakes. Barbecue for 2-3 minutes on each side until golden and cooked through. Transfer to a plate and keep warm. Repeat with remaining mixture.

4

To serve, top each pancake with a 1 tsp mayonnaise, drizzle with soy sauce and garnish with green onions.

Nutrition Facts

Servings 4