CRISPY SEAFOOD PANCAKE WITH SPRING ONIONS & CHILLI

We’ve taken inspiration for this delicious seafood pancake from Korean pancake-like dishes of fish, meat or vegetables, which are coated in flour and egg and served as appetisers or snacks.

Makes 1 large pancake (to serve 2)

● 100g (3½oz) plain flour

● 1 heaped tsp cornflour

● A pinch of fine salt

● A pinch of onion powder

● A pinch of garlic granules

● 125ml (4½fl oz) ice-cold sparkling water

● 1tbsp sunflower oil

● 4 spring onions, green tops only, shredded lengthways

● 150g (5½oz) pack of mixed cooked seafood, thawed if frozen

● 1 red chilli, thinly sliced

● 1 small egg, beaten

● Sesame, soy and ginger sauce, for dipping, shop-bought or make your own (see tip across the bottom of the page)

Sift the flour into a bowl and stir in the cornflour, salt, onion and garlic granules. Whisk in the sparkling water until smooth.

Place a large non-stick frying pan over a high heat. Add the oil and swirl to coat the base of the pan. Turn the heat down to medium and pour in the batter to coat the pan. Scatter in the spring onions, seafood and chilli. Drizzle the egg over and cook for 2-3 minutes. Flip over and cook for 2-3 minutes more until crispy and golden.

Slide out onto a serving plate and cut into pieces. Serve with a sesame, soy and ginger dipping sauce.