KOREAN PANCAKES

150g (1 cup) plain flour 2 tablespoons rice flour

1/2 teaspoon salt

1/2 teaspoon baking powder 250ml (1 cup) water

1 egg, lightly whisked

1/2 brown onion, finely chopped 120ml canola oil or sunflower oil 8 green shallots, cut into 1518cm lengths

16 large green prawns, peeled, deveined, cut into 3cm pieces

2 squid or calamari tubes, cut into 1 x 3cm strips

2 long fresh red chillies, thinly sliced diagonally, plus extra, to serve

2 eggs, lightly whisked, extra Thinly sliced green shallots, extra, to serve

60ml (1/4 cup) soy sauce

1 1/2 tablespoons rice vinegar or white vinegar

1 green shallot, finely chopped 1 teaspoon chilli powder For the dipping sauce, combine all the ingredients in a bowl. Set aside.

Combine the flours, salt and baking powder in a bowl. Add the water and egg and stir gently until the batter is smooth and well combined. Add the onion and stir to combine.

Preheat a non-stick frying pan over medium heat. Add 1 1/2 tablespoons oil and pour onequarter of the batter into pan to make a 12cm pancake. Top with 2 green shallots (line them in rows on top of the pancake). Scatter with one-quarter of the seafood and chilli. Pour over one-quarter of the extra egg.

Cook for 3-4 minutes or until the bottom of the pancake is goldenbrown and crispy. Carefully flip pancake over and cook for a further 2-3 minutes or until cooked through.

Transfer pancake to a plate lined with paper towel. Repeat with the remaining batter and ingredients to make 4 pancakes. Top with the extra shallot and chilli and serve with the dipping sauce.