Prawn and vegetable japanese hash browns

Ingredients

• 12 cooked medium king prawns (shrimp) (540g)

• 2 green onions (scallions)

• 4 eggs

• ¼ cup (30g) almond meal

• 250 grams (8oz) butternut pumpkin, grated coarsely

• 1 medium orange sweet potato (400g), grated coarsely

• 1 1/2 cups (120g) shredded cabbage

• 1/4 cup (60ml) rice bran oil

• 1/4 cup (75g) Japanese mayonnaise

• 1/2 teaspoon white sesame seeds, toasted

• 1/2 teaspoon black sesame seeds, toasted

• 1 tablespoon pickled ginger

Method

1. Shell and devein prawns, leaving tails intact.

2. Finely chop one green onion; thinly slice remaining onion.

3. Whisk eggs, almond meal and the finely chopped onion in a large bowl until combined. Stir in pumpkin, sweet potato and 1 cup of the cabbage; season to taste.

4. Heat oil in a large frying pan over medium heat. Working in batches, spoon ¼ cup measures of mixture into pan; spread slightly. Cook for 2 minutes each side or until golden and cooked through. You will need a total of 12 hash browns.

5. Top hash browns with prawns, remaining cabbage and green onion. Drizzle with mayonnaise and sprinkle with combined seeds. Serve with pickled ginger.

Source: Womens Weekly Food