Step 1

Place flour, sugar, powders and pepper in a large bowl, and whisk to combine. Place milk and sesame oil in a jug, and whisk to combine. Gradually add milk mixture to the flour and whisk until just combined (small lumps are fine).

Step 2

Preheat oven to 100˚C. Heat two 15cm heavy-based skillets over medium-high heat. Add 2 tsp oil to each pan and swirl to coat base. Pour 160ml (2/3 cup) batter into each skillet. Cover with a lid (or foil), reduce heat to low and cook until golden and crisp on the base and the top is dry (4-5 minutes). Remove lid, carefully turn pancake with a spatula and cook until golden and set (4-5 minutes).

Step 3

Remove hotcakes from pans, place on a lined tray and keep warm in oven. Repeat with remaining oil and batter.

Step 4

Meanwhile, for school prawns, fill a large saucepan half full with oil. Place over medium heat until it reaches 180˚C. Dust prawns in flour then shallow fry, in two batches, until golden and crisp (3-4 minutes). Drain on paper towel and sprinkle with furikake. Repeat with remaining prawns.

Step 5

To serve, portion hotcakes as desired and divide among plates, drizzle with Kewpie and bulldog sauce. Top with cabbage, prawns and serve scattered with bonito flakes and furikake.