Japanese Vegetable Pancakes
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 egg (s)
- 250 g flour
- 2 tablespoon soy sauce, Japanese
- 3 leaves white cabbage, large
- 1 onion (s)
- 4 tablespoon oil (peanut oil)
- 80 g soybean sprouts, fresh
- 80 g shrimp (s)
For the sauce:
- 80 g mayonnaise
- 1 tablespoon tomato ketchup
- 1 teaspoon soy sauce, Japanese
Print Recipe
Pin Recipe Instructions
- Put the egg in a bowl and whisk with 500 ml of water. Then sift in the flour, add the soy sauce and use the whisk to quickly work the whole thing into a thick dough. Then cut the cabbage leaves into fine strips and roughly chop the onion. Heat 2 tablespoons of peanut oil in the pan and sauté the cabbage, onion and bean sprouts while stirring. Then mix the vegetable mixture into the batter together with the prawns. Mix the ingredients for the sauce well together. Fry small pancakes with the rest of the peanut oil until golden brown and then serve with the sauce.
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