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Giant prawn okonomiyaki

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  • Dairy free
  • High in protein
  • Lactose free
  • No added sugar
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • 1 serve veg or fruit

These Japanese-style pancakes are loaded with succulent prawns and crunchy coleslaw - all drizzled with tangy tonkatsu sauce.

  • Serves4
  • Cook time10 minutes
  • Prep time5 minutes
Giant prawn okonomiyaki

Ingredients

  • 1 cup (150g) self-raising flour
  • 3 free-range eggs, lightly whisked
  • 1/2 cup (125ml) salt-reduced chicken stock
  • 2 cups finely shredded coleslaw
  • 260g pkt raw prawns, peeled, leaving tails intact
  • 1/4 cup (60ml) vegetable oil
  • 1/4 cup (60ml) tonkatsu sauce
  • Mayonnaise, to serve
  • Sliced spring onion, to serve
  • Pickled ginger, to serve

Nutritional information

Per serve: Energy: 1712kJ/410 Cals (20%), Protein: 24g (48%), Fat: 19g (27%), Sat Fat: 3g (13%), Carb: 37g (12%), Sugar: 7g (8%), Dietary Fibre: 3g (10%), Sodium: 1072mg (54%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Place flour in a bowl. Gradually whisk in egg and stock until smooth. Season. Fold in coleslaw and prawns.

  2. Step 2

    Heat oil in a large non-stick frying pan over medium-high heat. Pour the prawn mixture into the pan, spreading to cover the base evenly. Reduce heat to medium-low and cook for 5 mins or until the base is golden and bubbles appear on the surface. Invert the okonomiyaki onto a plate and return to the pan, top-side down. Cook for 5 mins or until golden and prawns are cooked through. Brush okonomiyaki with some tonkatsu sauce.

  3. Step 3

    Slide the okonomiyaki onto a plate. Drizzle with mayonnaise and remaining sauce. Top with spring onion. Cut into wedges and serve immediately with pickled ginger.

Recipe tip

COOK. STORE. SAVE
Swap me: 
Try teriyaki sauce instead of the tonkatsu sauce, if you already have it at home.

Use it up: Got 250g pork or chicken mince in the fridge? Use it instead of the prawns to save at the checkout.

    Giant prawn okonomiyaki

    Giant prawn okonomiyaki
    • Serves4
    • Cook time10 minutes
    • Prep time5 minutes
    Ingredients
    • 1 cup (150g) self-raising flour
    • 3 free-range eggs, lightly whisked
    • 1/2 cup (125ml) salt-reduced chicken stock
    • 2 cups finely shredded coleslaw
    • 260g pkt raw prawns, peeled, leaving tails intact
    • 1/4 cup (60ml) vegetable oil
    • 1/4 cup (60ml) tonkatsu sauce
    • Mayonnaise, to serve
    • Sliced spring onion, to serve
    • Pickled ginger, to serve
      Description

      These Japanese-style pancakes are loaded with succulent prawns and crunchy coleslaw - all drizzled with tangy tonkatsu sauce.

      Method
      1. Step 1

        Place flour in a bowl. Gradually whisk in egg and stock until smooth. Season. Fold in coleslaw and prawns.

      2. Step 2

        Heat oil in a large non-stick frying pan over medium-high heat. Pour the prawn mixture into the pan, spreading to cover the base evenly. Reduce heat to medium-low and cook for 5 mins or until the base is golden and bubbles appear on the surface. Invert the okonomiyaki onto a plate and return to the pan, top-side down. Cook for 5 mins or until golden and prawns are cooked through. Brush okonomiyaki with some tonkatsu sauce.

      3. Step 3

        Slide the okonomiyaki onto a plate. Drizzle with mayonnaise and remaining sauce. Top with spring onion. Cut into wedges and serve immediately with pickled ginger.