OKONOMIYAKI WITH SRIRACHA CRICKETS
Time: 30 minutes
Sriracha Seasoning – 1 tsp
Salt and Pepper
White Cabbage – 200g
Spring Onions – 2
Panko Breadcrumbs – 100g
Eggs – 3
Sesame Oil – 1 tsp
Soy Sauce – 1 tbsp
Ketchup – 1 tbsp
Vegan Worcestershire Sauce – ½ tbsp
Runny Honey – 2 tsp
Soy Sauce – 2 tsp
Spring Onions - 1
PREPARE THE CRICKETS | 5 mins
Heat oil in a pan on a medium heat.
Add the crickets and fry for 30 secs.
Add the sriracha seasoning and salt and pepper.
PREPARE THE VEGETABLES | 10 mins
Finely dice 2 of the spring onions, slice the final one diagonally for the topping.
Slice the red chilli.
Finely shred the cabbage.
MAKE THE OKONOMIYAKI SAUCE | 2 mins
Mix all the okonomiyaki sauce ingredients in a bowl and set aside for later.
MAKE THE OKONOMIYAKI | 10 mins
Combine the cabbage, spring onions, eggs, breadcrumbs, sesame oil and soy sauce in a bowl.
Heat a pan on a medium heat with some oil.
Add the okonomiyaki and flatten it down, it will bind together as the egg cooks.
Cook on 3 mins each side, until both are nicely browned.
SERVE | 3 mins
Drizzle the okonomiyaki with the okonomiyaki sauce and siracha mayo.
Top with sesame seeds, sliced chilli and spring onions, siracha crickets and serve!
Cook this recipe with our Ready to Cook Dried Crickets.