4 tablespoons soy sauce
1 1/2 tablespoons rice vinegar
1 tablespoon gochugaru (Korean chile flakes)
1 tablespoon toasted sesame oil
1 tablespoon crushed toasted sesame seeds
2 spring onions or scallions, finely diced
1 1/3 cups (300 milliliters) cold water
2/3 cup (100 grams) rice flour
7 tablespoons (55 grams) self-rising flour
2 tablespoons dwenjang (Korean soybean paste)
10 grinds black pepper
3 large pinches kosher salt or sea salt
10 jumbo tiger prawns, shelled, deveined, butterflied and dried well on paper towels (6 ounces/170 grams prepped weight)
5 spring onions or scallions, julienned
4 large diver scallops (6 ounces/170 grams), muscles removed, thinly sliced and dried well on paper towels
2 red chiles, cut into long thin strips, with seeds
2 large cloves garlic, grated
1 green chile, cut into long thin strips, with seeds
Vegetable oil for frying
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