1½ cups plain flour (all-purpose flour)
1 tsp sea salt
8 spring onions (scallions), sliced in half lengthways and cut into 5cm-long batons
200g (7 oz) peeled and deveined prawns, halved lengthways
Spicy dipping sauce:
¼ cup light soy sauce
1 Tbsp rice vinegar
2 tsp sesame oil
1 tsp white sugar
2 tsp gochujang
2 Tbsp finely sliced spring onion
For spicy dipping sauce, whisk ingredients together. Pour into a serving bowl and set aside for later.
To make the pancake batter, whisk the eggs with 1 cup of water. Place the flour and salt in a large mixing bowl. Pour in the egg mixture and whisk until smooth. Add the spring onions and mix to combine.
Heat enough oil in a roughly 20cm non-stick frying pan to just cover the base. Add half the batter and try to evenly distribute the spring onions. Distribute half the prawns over the pancake before the batter sets. Once the bottom of the pancakes is golden flip the pancakes over. Cook for another 2-3 minutes or until the prawns are cooked and the spring onions are just starting to char. Drain on paper towel. Repeat with the remaining batter and prawns. Then cut into ‘pizza’ slices and serve warm with the dipping sauce.