Makes 16 small or 4 large pancakes.

200g button mushrooms, finely sliced
100g shiitake mushrooms, finely sliced
100g enoki mushrooms, trimmed, separated
2 cups finely shredded Chinese cabbage
200g green prawn meat, finely chopped
1½ cups SR flour
2 eggs, lightly beaten
1 cup milk
½ cup cold water
Pinch salt
¼ tsp white pepper
¼ cup olive oil
¼ cup Japanese mayonnaise*
2 tbs salt reduced soy sauce
¼ cup finely sliced green onions (shallots)

• Place mushrooms, cabbage and prawn meat in large bowl.
• Sift flour over mushroom and cabbage mixture and toss gently to coat evenly with flour. Add eggs, milk and water, stir gently to combine. Season with salt and pepper.
• Heat barbecue plate to medium-high and drizzle with 2 tbs oil. Scoop ¼ cup measures of mushroom mixture onto the barbecue plate to form eight small pancakes. Barbecue for 2-3 minutes on each side until golden and cooked through. Transfer to a plate and keep warm. Repeat with remaining mixture.
• To serve, top each pancake with a 1 tsp mayonnaise, drizzle with soy sauce and garnish with green onions.

*Japanese mayonnaise is available from the Asian grocery section of supermarkets or Asian grocery stores.

Recipe courtesy of www.cookingwithmushrooms.com 

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