Prep the Green Onions: Start by washing the green onions and patting them dry. Trim off the roots, split each stalk vertically, and chop them into 2-inch-long pieces. Set aside.

Dry the Seafood: Gently pat the squid rings and shrimp with a paper towel to remove any excess moisture. This will help achieve that beautiful crispy texture later—set aside.

Mix the Dry Ingredients: In a large bowl, whisk together the all-purpose flour, potato starch, baking powder, garlic powder, onion powder, chicken bouillon powder, and salt until well combined.

Combine Ingredients: Add the chopped green onions, shrimp, squid rings, and the very cold water to the dry mixture. Stir gently just until combined—be careful not to overmix, as you want it fluffy!

Heat the Oil: In a large non-stick pan, heat 2 ½ tablespoons of vegetable oil over medium-high heat. Swirl the oil around the pan, then pour in the batter, spreading it evenly, ensuring to fill any gaps.

Fry Until Golden: Reduce the heat to medium and fry the pancake until the bottom is crispy and golden, about 5-7 minutes, swirling occasionally in the oil to ensure even cooking.

Flip and Cook Again: Carefully flip the pancake over and pour the remaining oil around the edges. Swirl it again and press down occasionally, frying until it's crispy and golden brown on the other side, about 4-5 minutes.

Slice the Pancake: Once cooked, transfer the pancake to a cutting board and slice it into smaller pieces for easy serving.

Prepare the Dipping Sauce: Combine the soy sauce, rice vinegar, sesame oil, and finely chopped green onion in a small bowl. Enjoy it alongside the delicious pancake!