Okonomiyaki is a Japanse snack of egg-rich pancakes filled with savoury ingredients such as shrimp, cabbage and spring onions. The pancakes are paired with a super-easy and delicious dipping sauce made with Japanse mayonnaise, soy sauce and hot sauce.

Serves 2

4 eggs
2 teaspoons container sesame oil
1-2 teaspoons chilli sauce
300g shredded cabbage
3 spring onions
150g pink shrimp
10g container sesame seeds
3 tablespoons sunflower oil (3 tablespoons)
1/2 cup Japanese or regular mayonnaise (½ cup)
soy sauce (2 teaspoons for the sauce and about 2 tablespoons for the batter)
20g flour (20 g)

Preheat an oven to 200° C. Coarsley chop the shrimp and finely slice the spring onions.
Mix ½ cup mayonnaise with 2 teaspoons soy sauce and chilli sauce to taste. This is the dipping sauce.
Whisk the eggs in a bowl with 20 g flour and add the shredded cabbage, prawns, spring onion, sesame oil and soy sauce to taste. Mix all the ingredients together well.
Heat a frying pan over medium heat with 2 tablespoons sunflower oil. Add spoonfuls of the batter to the pan just as you would for American pancakes. Fry for about 3 minutes on each side. Lay them on an oven tray lined with baking paper. Heat them up in a preheated oven fora bout 3 minutes.
Divide the pancakes between 2 plates, sprinkle over the sesame seeds and serve with the dipping sauce.