Seafood & spring onion pancake from Taste of Korea by Young Jin Song

Ingredients

• 3 scallops, removed from the shell
• 5 small prawns (shrimp), shelled
• 5 spring onions (scallions), sliced into thin strips
• 15 ml/1 tbsp vegetable oil
• ½ green chilli, seeded and cut into thin strips
• ½ red chilli, seeded and cut into thin strips
• 1 garlic clove, thinly sliced
• 50 g/2 oz enoki mushrooms, caps removed
• 90 g/3½ oz squid
• 5 clams
• 2 oysters
• 22 1/2 ml/4½ tsp rice vinegar
• 1 spring onion (scallion), finely shredded
• 1 red chilli, finely shredded
• 1 garlic clove, crushed
• 5 ml/1 tsp sesame oil
• 5 ml/1 tsp sesame seeds
• salt
• ground black pepper
• 115 g/4 oz/1 cup plain (all-purpose) flour
• 40 g/½ oz/⅓ cup cornflour (cornstarch)
• 2 eggs, beaten
• 5 ml/1 tsp salt
• 5 ml/1 tsp sugar
• 90 ml/6 tbsp light soy sauce