2 ½ C. Korean pancake mix

2 ½ C. water

1 ¼ level tsp sea salt

6 spring onions – cut into 2-cm long

2 small carrots – peeled and julienned

Chilies – optional

Prawns – random amount

Fresh scallops – random amount

Pinch of ajinomoto

 

Mix Korean pancake mix with water and sea salt into a batter. It’s OK if the batter appears lumpy. Shell prawns, devein and cut into small bits. Cut scallops into thin slices. Add in all ingredients to the batter. Mix well. Heat up a non-stick pan with small amount of oil, ladle some pancake batter into the hot pan, spread out the mixture evenly and cook each side for 2-3 minutes over low heat. When the pancake has set, and the edges have turned golden, flip it over and cook the second side. Repeat until the batter is used up. Tip: You can add in a lot more vegetables or other combination, in the pancakes if prefer.