Pajeon (Savoury Seafood Pancake)

Dipping Sauce

• 1 garlic clove
• 2 Tbsp dark soy sauce
• 1 Tbsp water
• ½ Tbsp brown rice vinegar
• ½ Tbsp sesame oil
• 1 spring onion, thinly sliced (5 mm)
• 1 tsp caster sugar
• 1 tsp toasted sesame seeds
• 1 pinch dried chilli flakes

Pajeon

• 2 garlic cloves
• 20 g fresh root ginger, peeled, cut in round slices (2 mm)
• 90 g plain flour
• 2 Tbsp cornflour
• ½ tsp fine sea salt
• 180 g water
• vegetable oil, for frying
• 10 spring onions, halved lengthways
• 250 g large, raw prawns
• 1 fresh red chilli, thinly sliced
• 2 large eggs, beaten