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1
Slice a quarter of the cabbage and the onion finely.
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2
Next prepare the batter by combining the egg, flour and milk.
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3
Add the cabbage and onion to the batter and mix to coat.
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4
The batter should coat the cabbage and onion loosely.
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5
Salt and pepper the cabbage batter to taste.
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6
Next use 3 to 4 tablespoons canola oil and coat the bottom of a large skillet.
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7
Heat the oil until a bit of batter bubbles in the oil, then pour the cabbage batter into the skillet.
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8
Push the batter down to form a round cake.
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9
Fry over medium heat for five minutes.
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10
While the cabbage cake is frying, place the shrimp in a food processor and chop.
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11
Once chopped, mix in the sambal.
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12
Return to the cabbage cake and add the shrimp over the top of the cake.
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13
Flip and cook shrimp-side down for another five minutes.
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14
While the cake is cooking, prepare the sauce.
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15
Combine all of the ingredients in a small sauce pan and simmer over medium-low heat for about a minute, stirring constantly.
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16
Remove from heat and let sit at room temperature.
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17
Finally, flip the pancake one last time and cook for a final five minutes.
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18
To serve, plate the entire cake.
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19
Squeeze lines of Okonomiyaki sauce going one way and spicy mayo going the other way.
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20
Slice into pie sections and serve.
