Korean Pake

20 spring onions
4 large eggs
500 g shrimp
4-8 tbsp rice bran oil
BATTER:--
280 g cake flour
1 tsp salt
1 tsp SIDS CRAZY SALT
2 cups cold water
DIPPING SAUCE:--
4 tbsp soy sauce
2 tbsp rice vinegar
4 tsp spring onions, thinly sliced
1 tsp chilli flakes
1 tsp white & black sesame seeds

Combine all the ingredients for the dipping sauce and set aside.
Cut the end of spring onions then cut in half.
Beat the egg in a small bowl and set aside.
Combine cake flour, SIDS CRAZY SALT and salt in a medium bowl to make batter. Slowly add cold water and whisk until just combined. Do not over mix the batter because it’ll create gluten and the pancake won’t have good texture.
Place a non-stick frying pan over medium high heat and add the oil when the pan is hot. Spread out the spring onions on the bottom of the pan and add the shrimps.
Drizzle the batter to cover the spring onions and shrimp and make sure there is batter between the ingredients so that they will hold together.
Lightly pour the beaten egg (I usually use half of one egg) over the batter. Cook for 3 minutes, until the edge of the pancake gets crispy and the bottom of the pancake is nice golden brown. Flip and cook for another 3 minutes, pressing down the pancake with spatula occasionally, until the pancake is crispy and golden brown. Flip one last time and cook for 30 seconds.
Transfer to a cutting board. Cut into small pieces and enjoy with the dipping sauce.
RECIPE NOTES:
All-purpose flour and cake flour are not the same. Cake flour is more delicate than all-purpose flour, so if you substitute with all-purpose flour, the texture will be dense and tough. If you can't find cake flour, use this recipe for substitution:
1 cup cake flour = ¾ cup all-purpose flour plus 2 tbsp cornflour.
Sift the mixture 2-3 times to evenly distribute the cornflour.