Korean seafood pancake with bacon (HAEMUL PAJEON) by Susan Kwek

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1/2 an onion (to be sliced thingly)
1/2 a carrot (to be sliced thingly
10 leaves of wongbok/cabbage (to be sliced)
5 stalks of small spring onions (to be sliced)
4 small squids (clean and sliced)
1/2 kg prawns (deshelled)
100g of silver fish (optional)
100g of bacon 

Batter
2 cups Korean pancake mix
2 tablespoons of rice floor
2 & 1/2 cup icy cold water
2 beaten eggs
Salt and pepper to taste

Method:-
1. Pan dry bacon till crispy. Cut it into small bits.
2. In a bowl, mixed korean pancake flour, rice flour, icy cold water and beaten eggs together. Sieve it and set aside for 20 minutes.
3. Add all the vegetables, squids, prawns, and bacon into the batter. Add salt and pepper to taste. 
4. Heat a non-stick pan and add a tablespoon of cooking oil (if you want it to be more crispy, add more oil), spoon the batter into the pan and pan fried till its crispy on both sides. 

Dipping Sauce
2 Tbsp sugar
4 Tbsp soy sauce
4 Tbsp water
2 Tbsp vinegar 
Some thinly sliced spring onion 
1 tsp roasted sesame seeds
1 tsp sesame oil
1/2 tsp garlic (optional)
1 tsp coarse Korean chili flakes (Gochugaru) (optional)

Lightly boil sugar, soya sauce, water and vinegar until sugar dissolves. Leave it to cool completely before adding the rest of the ingredients. Mix well.