2 Tbsp soy sauce
1 tsp rice wine vinegar
½ tsp roasted sesame seed oil
1 small garlic clove, cr ushed
¼ tsp toasted sesame seeds
7 oz mixed squid rings and prawns
4 garlic cloves, crushed
1 tsp toasted sesame seeds
2 tsp roasted sesame seed oil
sea salt and freshly ground black pepper
7/8 cup all-purpose flour (or white spelt flour)
3 level Tbsp glutinous rice flour (or cornstarch)
2 eggs, beaten
2 Tbsp sunflower oil
6 green onions, sliced lengthwise
½ green chili, seeded and sliced
½ red chili, seeded and sliced
In a bowl, combine all the dipping sauce ingredients together and set aside.
Wash the seafood and drain. Place it in a bowl with half the crushed garlic, the sesame seeds, sesame seed oil, and a pinch of salt and pepper. Set aside.
In a separate bowl, combine the flours with ¼ teaspoon salt, add half the beaten egg and the remaining garlic, and slowly whisk in 2/3 cup ice-cold water. (Do not add in all the water at once, as you may not need the full amount.) The batter should be the consistency of thick pouring cream. If you are not using fish, add the garlic, salt, sesame seeds, and sesame seed oil straight into the batter.
Place an 8½-inch nonstick frying pan over medium heat, add the sunflower oil, and, when hot, ladle in two-thirds of the batter. Use the back of a spoon to coat the base of the pan with the batter. Place the green onion strips onto the pancake, with the green ends lying in both directions, then scatter over the chilies and seafood. Add the remaining beaten egg to the remaining batter and whisk to combine, then drizzle it over the green onions and seafood so that they do not come loose when flipping the pancake. Fry over medium heat for 3 – 4 minutes, until the bottom is set then carefully invert the pancake onto a plate and slide it back into the pan and fry for a further 3 – 4 minutes, until the fish is cooked through and the pancake is golden and crispy.
Serve up the pancake by cutting it into bite-size pieces. Serve immediately with the dipping sauce.