Make the pancake batter per the following. Sift the pancake mix, tempura flour and rice flour. (You will notice some small salt/sugar/seasoning remnant in the sift. Add these into the bowl.) Add the water and whisk it well.
Pre heat the frying pan on medium to medium high until the bottom is well heated. Reduce the heat to medium to medium low. (Cook and finish with this temperature setting.) Put a generous amount of cooking oil into the pan. Make sure the oil is spread all the way around the pan. (Watch out for oil splash)
Place one fistful of green onion on the pan parallel to each other and drop some calamari rings, prawns and red chili sparingly on top of the green onion. Scoop out the pancake mixture (from the step 1) with a ladle, drizzle (in zigzag shape) it over the green onion and seafood. Try to spread it evenly filling any gaps. Drizzle the beaten egg over the pancake. Shape the pancake with a spatula by randomly poking and lifting around the edges of the pancake. (Depending on the frying pan you’re using, the pancake could be already more than half cooked by the time you finish the egg.)
Turn the pancake over when you see the top of the pancake partially cooked. (This makes it easy to turn the pancake.) Add some cooking oil around the edges of the pancake circle. Press the pancake with the spatula a couple of times to sizzle and make it crispy. When both sides are cooked turn the heat off and set it aside onto a plate or a cutting board.
Repeat step 2 to 4 for the remainder to use up the ingredients. It should give you 5 pancakes that are about 24cm (9 inches) across.
Slice the pancakes into easy to bite size. (A pizza cutter might be handy to use) Serve it with a dipping sauce.