In a medium bowl, whisk together all-purpose flour, rice flour, and salt. Add the beaten egg and ice-cold water, mixing until just combined with a few small lumps remaining. Do not overmix.

Prepare the dipping sauce by combining soy sauce, rice vinegar, sesame oil, sugar, sesame seeds, and chili flakes in a small bowl. Stir until sugar dissolves and set aside.

Heat 1 tablespoon of vegetable oil in a 25cm non-stick frying pan over medium-high heat until shimmering.

Arrange a quarter of the spring onion pieces in a single layer in the pan, then pour approximately 80ml of batter evenly over the onions.

Cook for 3-4 minutes until the bottom is golden and crispy. Press down gently with a spatula to ensure even contact with the pan.

Carefully flip the pancake and cook for another 2-3 minutes until both sides are golden brown and crispy.

Transfer to a wire rack or paper towel-lined plate. Repeat with remaining oil, spring onions, and batter to make 4 pancakes.

Cut each pancake into wedges and serve immediately while hot and crispy, accompanied by the soy dipping sauce.