Ingredients
For Pancakes

• 1/2 cup refined flour
• 1/4 cup cornstarch
• a pinch salat
• 2 eggs

• 1 cup Crabmeat
• 8-12 shrimps (peeled)
• 100 grms fish fillet
• 1 spring union
• 1/2 inch peiece ginger
• 2 cloves garlic
• 1 green chili
• 1 egg
• 1 tbsp oil to deep fry
• 1/2 tsp red chili paste
• 1/4 tsp ajinomoto
• 1 tbsp vinegar
• to taste salt
• 1/2 cup bean sprout

• Whisk all the ingredients for the pancake together with enough water to make a thin smooth batter. Strain and set aside for half an hour.
• Clean, wash, de-vein and roughly chop the shrimps. Wash and cut fish fillet into small dices, roguhly chop crabmeat.
• Wash, trim and finely chop spring onion. Peel and finely chop ginger and garlic. Wash, remove stem, deseed and finely chop green chilli, Break egg into a bowl and wisk lightly
• To make the filling, heat oil in a pan, add chopped spring onion. Saute for a minute and add the chopped crabmeat, chopped shrimps and diced fish fillet.
• Sprinkle ajinomoto, soy sauce, vinegar and salt to taste. Mix well and cook til the filling dries up and sizzling, remove, coll and mix bean sprouts.
• Heat a non-stick pan and brush a little oil. Mix the batter wel and pour a ladle full, swirl the pan to coat and poru back the excess batter. Cook on medium to low heat, till the pancake start leaving the sides of the pan.
• Remove the pancake carefully and cool. Repeat and make twelve pancake.
• Divide the filling into twelve equal portions. Place aportion of the filling at the lower end and roll, while folding the sides alog. Brush the edges with egg and scal tightly. Repeat with all the pancakes and keep the rolls ready.
• Heat suffient oil in a work and deep fry the prepared rolls in moderaterly hot oil, turning ht rolls frequently until crisp and golden brown in color. Remove and drain onto an absorbent kitchen towel.
• Serve hot with a dipping sauce of your choice.