Method

1. In a large bowl, add flour, rice flour, egg and water; mix well into a pancake batter consistency. Stir in pork, carrot, onion, spring onion, Pink Pepper Paste and sweet chilli sauce.

2. Heat some oil in a non-stick pan to medium-high heat. Ladle enough batter to form a large pancake. Cook for 2-4mins until edges are golden and crispy. Flip over and cook for a further 2-3mins until cooked, adding more oil if needed. Repeat with remaining batter. Cut into wedges and serve with Dipping Sauce.

3. For Dipping Sauce, mix Pink Pepper Ginger Paste with sweet chilli sauce