Crispy Korean Pancake

This is a crispy version of korean pancake.  My first attempt I used the proportion according to the packaging instruction. My hubby told me if it is slightly more crispy, it will be nicer. Today I increase the frying mix flour to obtain the crispiness to my family liking. Here sharing the proportion I used to all of you who wish to try.

Pancake mix 150g
Frying mix 75g
1.5 tsp potato starch
255ml water
1/4 tsp salt
16-18 small prawns (removed shell)
2 sotong (slice it thinly)
Some spring onion (chopped)

Method:
1. Mix pancake flour, frying mix, potato starch, water and salt together to become a batter.
2. Add in prawns, sotong, spring onion into the batter.
3. Heat pan with oil.
4. Scoop a ladle of the prepared batter onto the frying pan. Pan fried till light golden brown.
5. Serve hot