2 green onions (shallots), trimmed and finely sliced, plus extra to garnish
Kewpie mayonnaise, micro-herbs and black sesame seeds, to serve
Heat 1 tablespoon oil in a large (about 23cm base) non-stick frying pan. Add ham and cook, stirring occasionally, for 5 minutes or until lightly browned. Set aside to cool.
Place flour, eggs, iced water, kecap manis and sesame oil into a large bowl. Whisk until a smooth batter forms. Stir in cabbage, carrot, green onions and cooled ham. Stand for 5 minutes.
Heat 1 tablespoon of the remaining vegetable oil in a large (base about 23cm) frying pan over medium-high heat. Add a half of the cabbage batter to the pan, forming a large pancake. Cook for 4-5 minutes or until golden brown, carefully flip and cook for a further 4-5 minutes or until cooked through. Transfer to a plate and cover with foil to keep warm. Repeat using remaining vegetable oil and batter to make two pancakes.
Place pancakes on serving plates. Drizzle with mayonnaise and extra kecap manis. Scatter with micro-herbs and black sesame seeds and serve.