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Add the vegetables to a bowl along with the flour, sesame seeds, soy sauce, rice wine vinegar, salt and the water.
Stir this all together until well combined.
You are looking for every piece of vegetable to be lightly coated in batter, so if any are looking a bit dry you can add some more water.
Grab a large frying pan and add the sesame oil.
Let this heat gently over a medium heat, then add in the vegetable mixture.
Press it down into a flat layer in the pan and let it cook for 5 minutes on one side.
After 5 minutes, it should be golden brown and crisp on the bottom, so take a spatula and quickly but confidently flip the pancake over.
Cook for another 5 minutes on the other side until it’s also golden and crisp.
Once cooked, tip or flip the pancake onto a plate and put the frying pan back on the heat. The pancake will crisp slightly as it cools.
Meanwhile, add the chilli oil to the pan and crack the egg on top.
Fry for a few minutes until cooked to your liking, then place on top of the pancake.
You can finish this with sriracha or sweet chilli sauce, or make a dipping sauce with equal parts of soy sauce and rice wine vinegar.