Seafood Okonomiyaki with Crispy Chilli Oil

Serves 2-3

Time 30 minutes

Ingredients

For the Batter

¾ cup wholemeal self-raising flour 

2 eggs

½ cup milk (or soy milk if dairy-free)

1 tsp light soy sauce

1 cup finely shredded cabbage

½ small carrot, grated

2 spring onions, finely sliced (reserve some green tops for garnish)

½ cup baby spinach 

200g mixed raw seafood (e.g. prawns, calamari, small scallops), roughly chopped

2 tbsp extra virgin olive oil

For the Okonomiyaki Sauce

2 tbsp tomato paste

2 tbsp light soy sauce

1 tbsp Worcestershire sauce

1½ tsp honey or maple syrup (or to taste)

1 tsp rice vinegar or apple cider vinegar

½ tsp Dijon mustard

To Serve

2 tbsp crispy chilli oil

1 tbsp Japanese mayonnaise or Greek yoghurt (for a lighter version)

1 tsp okonomiyaki sauce (optional drizzle)

Nori flakes or toasted sesame seeds, for garnish

Lime wedges

Method

In a large bowl, whisk together the flour, eggs, milk and soy sauce until smooth. Fold in the cabbage, carrot, spring onion, spinach and chopped seafood until evenly combined.

Heat 1 tbsp EVOO in a large non-stick pan over medium heat. Spoon in the mixture and flatten slightly to form a thick pancake. Cook for 3-4 minutes until golden underneath, then flip carefully and cook another 3-4 minutes until cooked through.

While the pancakes are cooking, in a small bowl whisk together the ingredients for the okonomiyaki sauce. Adjust the honey or maple syrup and vinegar to your taste. Set aside (any unused sauce can be kept in the fridge for up to two weeks).

Transfer the okonomiyaki to plates. Drizzle with a swirl of Japanese mayo or yoghurt, a few drops of okonomiyaki sauce, and a little crispy chilli oil. Sprinkle with sesame seeds or nori flakes and the reserved spring onion greens. Serve with lime wedges.