Ingredients
- 3 x 70g Instant Ramen Noodle Cakes (210g Total)
- 1 Cup Chicken Stock
- 2 Eggs
- 2tbs Obento Cooking Sake
- 1 Cup Self-Raising Flour
- 300g Raw Prawns Cut Into 1-2cm Pieces
- 1/4 Chinese Cabbage Finely Chopped
- 1 Can Valcom Canned Water Chestnut Slices Finely Chopped
- 3 Spring Onions Thinly Sliced (White Portions for Batter, Greener Portions to Serve)
- Salt & Pepper to Taste
- 2tbs Vegetable Oil to Grease Pan
- 1/2 Cup Tomato Sauce
- 1 1/2tbs Worcestershire Sauce
- 1 1/2tbs ABC Sweet Soy Sauce
- Kewpie Mayonnaise to Serve
- Fried Shallots to Serve
- Pickled Radishes (Optional, Cut into Hearts) to Serve
- Optional - Fried Egg to Serve
Method
- Rehydrate Ramen Noodles in a heat resistant bowl. Pour over boiling water and cover with a plate - allow to stand for up to 2 minutes. Separate noodles with a fork and drain, then rinse under cold water.
- In a bowl, whisk to combine Chicken Stock, Eggs, and Obento Cooking Sake. Add Self-Raising Flour and whisk again to a smooth batter.
- Add the Ramen Noodles, Prawns, Cabbage, Valcom Water Chestnuts and the white portions of the Spring Onions to the batter. Stir to combine. Add Salt & Pepper to taste and stir through.
- Heat Vegetable Oil in a large frying pan over medium heat (or use a large electric frying pan to cook 2 simultaneously). Spoon in Okonomiyaki mixture, spreading it until approx. 15cm in diameter and 2cm thick. Cook on each side for approx. 3 minutes, or until prawns are pink and the cake holds together. Transfer to a plate and cover to keep warm. Repeat process until all mixture is used.
- While the Okonomiyaki is cooking combine the Tomato Sauce, Worcestershire Sauce and ABC Sweet Soy Sauce in a small bowl.
- If serving with egg, heat another non-stick frying pan over moderate heat. Crack in desired number of eggs. Once the bottom of the eggs has set, add a small amount of water to the fry pan and cover to allow the eggs to steam, turning the heat down to low. Cook to desired firmness.
- Plate Okonomiyaki and spoon on sauce and drizzle with Kewpie Mayonnaise. Sprinkle with Fried Shallots and remaining Spring Onion. Optional - top with fried egg. As a finishing touch, cut pickled radishes into heart shapes to dress the top of the dish. Perfect for Valentines day, or a special anniversary.
Product used in recipe
- Obento - Cooking Sake
- Valcom - Valcom Water Chestnut Sliced
- ABC - Sweet Soy Sauce
- Kewpie - Kewpie Mayonnaise
