Crispy Korean Seafood Pancake

• 150g (1 cup) plain flour
• 2 tablespoons rice flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 250ml (1 cup) cold water
• 1 egg
• 1 bunch spring onions
• 16 large prawns, peeled & deveined
• 2 whole squid
• vegetable oil for pan frying

The Dipping Sauce

• 1 tablespoon soy sauce
• 1 tablespoon water
• 1 teaspoon rice vinegar
• 1 spring onion, finely sliced into rings
• 1 clove garlic, finely chopped
• ½ teaspoon sesame oil
• ½ teaspoon sugar
• ¼ teaspoon toasted sesame seeds
• Pinch of red pepper flakes

1. Mix all “the dipping sauce” ingredients in a bowl. Set aside.

2. Combine the flour, salt and baking powder in a bowl. Add the water and egg and stir gently until the batter is smooth and well combined.

3. Remove ends from spring onions & slice the squid into rings or thick slices.

4. Heat 1 ½ tbsp vegetable oil in a non-stick frying pan to medium heat and then place 4-5 whole spring onions into the pan to cook through and start to char. Now pour one-quarter of the batter into pan to start to make the pancake. Scatter with one-quarter of the seafood and top with a little more batter to keep the seafood inside the pancake. Cook for 3-4 minutes or until the bottom of the pancake is golden-brown and crispy.

5. Carefully flip the pancake over and cook for a further 2-3 minutes or until cooked through.

6. Transfer pancake to a plate lined with a paper towel to absorb any excess oil. Repeat with the remaining batter and ingredients until all batter has been used.