Instructions:

serves 6 Instructions 1. Finely shred the spring onions into thin slices 2. Mix the spring onions, butternut squash, carrots, mushrooms and beansprouts 3. In a bowl thoroughly mix flour, water, turmeric, vinegar and 1tsp of salt to form a batter 4. Add all the prawns, spring onions & beansprouts to the batter & mix well 5. Heat a 28cm non-stick frying pan & oil over a medium heat 6. Add 1/4 on the mixture & fry until golden 7. Flip it and cover with a lid. Cook for 3 min and serve 8. Mix all the remaining ingredients for dipping sauce Ingredients Filling  spring onion bunch: 2 package  beansprouts: 100 g  butternut squash: 100 g  carrots: 50 g  mushrooms: 50 g Batter  plain flour: 100 g  plain flour: 100 g  rice flour: 100 g  rice vinegar: 2 teaspoons  water: 250 ml  turmeric: 1 teaspoon  salt: pinch Dipping sauce  chilli flake : 7 g  rice vinegar: 30 ml  tamari soy sauce: 20 ml  sesame seed: 10 g  vegetable oil: 60 ml (for frying)