John has been on a serious Asian street food kick over here at Sargent’s lately, which inspired chef Terry to make a batch of these highly delicious, extremely easy to make Shrimp Okonomiyaki. These eggy, savory, tender shrimp pancakes were made even more delicious by sriracha soy aioli.
- 1/2 cup mayonnaise
- 2 tablespoons soy sauce
- 2 teaspoons sriracha, more or less to taste
- 5 large eggs
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon sea salt
- 1/3 cup AP flour
- 2 cups cabbage, shredded with a mandoline or finely chopped *collard greens would also be delicious.
- 1 bunch scallions, trimmed and chopped
- 3/4 cups (roughly) chopped shrimp
- canola oil for frying
- 1-2 tablespoon toasted sesame seeds
- bonito flakes (optional)
- In a large mixing bowl, whisk eggs with the soy sauce, sesame oil, and salt. Gradually add the flour until incorporated. Fold in cabbage, scallions, and shrimp.
- Warm a couple glugs of canola oil in a skillet over medium-high heat until glistening. Ladle the batter into the skillet as you would for regular old pancakes. Cook on each side for about 3 minutes or until golden brown. Keep pancakes covered in a warm oven as you make the rest. Scatter sesame seeds and/or bonito flakes on top of pancakes and serve with *dipping sauce.
- Mix mayo, soy and sriracha together and the dipping sauce is complete.
We hope you enjoy these just as much as we did on this dreary afternoon. It’s amazing how scrumptious food can brighten up even the gloomiest of days. From the Sargent’s kitchen to yours, have a delicious afternoon.