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3 shallots, sliced finely
3 tbsp pickled red ginger, chopped finely
100grams prawn (I use Lamyong brand prawns), chopped up
300ml mushroom stock
1 flax egg (1 tablespoon flax meal mixed with 2.5 tablespoons hot water and left to sit for five minutes)
100grams flour

teriyaki Sauce
vegan Mayo (I use kewpie)
leftover shallot and pickled ginger
japanese rice seasoning

  1. Chop schallots, pickled ginger and prawn and set aside.

  2. In a bowl, put flour and flax egg. Add a small amount of stock and stir until no lumps. Add more stock a little at a time until its all incorporated.

  3. Heat takoyaki pan and oil it. As soon as it starts to smoke, Pour in batter until the holes are slightly overfilled.

  4. In each hole, put a piece of prawn, a sprinkling of shallot and a sprinkling of ginger.

  5. Using a spoon, turn takoyaki balls so the other side cooks.

  6. When browned, remove and plate,

  7. Top with teriyaki sauce, mayo, shallots, ginger and rice seasoning.