Japanese pancake with prawns, chilli jam & cashews

Ingredients (serves 1)

Chilli chia tomato jam

• 3 large tomatoes
• 1 fresh long red chilli (seeds too, if you like it hot)
• ½ red capsicum
• ½ yellow capsicum
• 1 garlic clove
• 2 tsp apple cider vinegar
• 2 tsp granulated stevia
• ½ tsp Himalayan salt
• 3 tbsp chia seeds

Pancake & toppings

• 1 tbsp sesame oil
• 3 organic free-range eggs
• 1 tbsp tamari (wheat-free) or soy sauce
• ½ tsp wasabi paste
• 180 g cooked prawns, peeled and de-veined
• ¼ ripe avocado, cubed
• ¼ cup beansprouts
• 2 tbsp cashews, roughly chopped
• 2 tbsp roughly chopped coriander
• ½ fresh red chilli, thinly sliced
• Lime wedges, to serve

Method

To make the chilli chia tomato jam, blend together tomatoes, chilli, capsicums, garlic, apple cider vinegar, stevia and salt. Pour the mixture into a glass jar and add chia seeds, then screw on the lid and shake. Leave to sit in the fridge for 4 hours (or overnight) to thicken. If you want a smooth jam, you can blend it, or leave as-is for some texture.

To make your pancake, heat sesame oil in a shallow frying pan. When the oil is hot, crack in the eggs and add the tamari. Roughly mix the egg yolks with the whites and tamari, ‘pushing’ through the semi-cooked mixture with a spatula to create folded eggs. (Don’t move it around too much – you’ll end up with scrambled egg.)

Remove the pan from the heat just before the egg is cooked through – the residual heat will do the job for you and leave you with a deliciously fluffy pancake.

Spread a thin layer of wasabi paste onto the pancake, then top with the prawns, avocado cubes, beansprouts, cashews, coriander and chilli. Serve with lime wedges and a dollop of chilli chia tomato jam.

This recipe is a taste of LOVE MOVE EAT by Sally O’Neil, published by Bauer Books. Available in all good bookstores and at magshop.com.au, $34.99.

Recipes: Sally O’Neil.