Ingredients (serves 4)

• 1 1/4 cups Plain Flour
• 1/8 tsp Baking Powder
• 2 Tbsp Corn Flour
• 1 Egg
• 1 cup & 3 Tbsp Cold Water
• Pinch Pepper and Salt
• 3 Spring Onions, sliced thin
• 1 Carrot, julienne
• 1/2 cup Cabbage, shredded
• 1/2 cup Prawns or Squid, diced
• 1/2 Zucchini, julienne (optional)
• 2 Tbsp Soy Sauce
• 1 & 1/2 Tbsp Rice Wine Vinegar
• 1 & 1/2 tsp Sugar
• 2 Tbsp Water
• 1/4 tsp Sesame Oil
• 2 tsp Sesame Seeds, crushed and roasted
• 3 Tbsp Vegetable Oil

Method

1. Mix the flour, baking powder, corn starch, egg and cold water with a whisk. Add the vegetables and seafood and combine. If leaving the batter to sit, keep it cold.
2. Pour some oil in the pan and use medium heat. After the oil is hot, pour and spread the mixture like a crepe. Cook until crispy on both side. Slice into wedges to serve.
3. For dipping sauce, combine the soy sauce, rice wine vinegar, sugar, water, sesame oil and sesame seeds in a small bowl.