Make the batter

• Whisk the flour, corn starch, baking powder, salt and turmeric in a bowl.
• Pour in the water and mix until smooth.

Prepare the vegetables

• Slice the scallions into lengths, thinly slice the red onion and julienne the carrot.
• Pat the vegetables dry to absorb as much water as possible.

Combine

• Add the vegetables to the batter and toss until evenly coated.

Fry the pancake

• Heat the oil in a pan over low-medium heat.
• Add the batter and press down to make it as flat as possible.
• Fry until golden and slightly charred, pressing occasionally.

Make the dipping sauce

• Mix the soy sauce, vinegar, water, sesame oil, sesame seeds and sugar.

Serve

• Slice the pancake and serve with the dipping sauce.