Prawn and vegetable japanese hash browns

These modern Asian inspired hash browns are the best tasting yet

  • 30 mins cooking
  • Serves 4
  • Print


  • 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


  • 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.


The recipe can be made to the end of step 4 several hours ahead. Reheat in a single layer on large trays in a 180°C/350°F oven for 10 minutes before continuing at step 5.

More From Women's Weekly Food