Trim the base of the enoki mushrooms, separate them lengthwise, wash, and drain. Cut into small pieces with scissors.

Tear the lobster meat into long strips and cut into 1–2 cm pieces.

Place the mushrooms, lobster meat, and finely chopped chili peppers into a mixing bowl.

Add 1/2 cup of pancake flour and mix well.

Crack 1 egg into the mixture and stir to combine.

Add 1/2 cup of all-purpose flour and mix thoroughly.

Pour in 100 ml of water and mix until smooth.

Using chopsticks, mix the batter thoroughly by repeatedly folding and pressing.

Heat a pan with enough cooking oil and preheat. Scoop a portion of the batter into the pan and let it sit for a moment.

Flatten the batter slightly with a spatula and cook until the bottom is golden brown. Flip and cook the other side.

Add more oil as needed and reduce the heat from high to medium. Continue frying until fully cooked.