Sift the self-raising
flour into a mixing bowl and make a well in the center.
Add the water to the
shrimp paste and mix with the seasoning.
Pour this mixture
into the well and blend thoroughly into a smooth batter.
Cut the ham and carrot
into "finger nail pieces".
Wash and dice the dried
shrimps and leeks.
Place all these
ingredients into the batter, stir in the pepper and sesame oil,
and mix well.
Set aside for 30 minutes.
Heat a griddle and brush
with a little oil.
Pour in 1/4 cup batter and
shallow-fry until both sides are golden. Move the cooked pancake
to one side of the griddle, then pour in another 1/4 cup batter
and shallow-fry. Repeat until the batter is finished.