Seafood Okonomiyaki with Crsipy Chilli Oil
Recipe by Dr Joanna McMillan, Featured on Good Chef Bad Chef
Serves 2-3 | 
Prep 20 minutes | 
Cook 10 minutes 
Ingredients:
For the Batter:
- ¾ cup wholemeal self-raising flour
- 2 eggs
- ½ cup milk (or soy milk if dairy-free)
- 1 tsp AYAM™ 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 AYAM™ Light Soy Sauce
- 1 tbsp Worcestershire sauce
- 1½ tbsp honey or maple syrup (or to taste)
- 1 tsp rice vinegar or apple cider vinegar
- ½ tsp dijon mustard
To Serve:
- 2 tbsp AYAM™ Crispy Chilli Oil
- 1 tbsp Japanese mayonnaise or Greek yoghurt (for a lighter version)
- 1 tsp oknomoyaki 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).
Tips: Substitute prawns for chicken, tofu, or extra vegetables.
