Before you start, preheat oven to 220°C (or 200°C fan bake). Preheat BBQ to medium (if using).
Whisk eggs and water measure together in a large bowl. Gradually add in spices, flour and salt, whisking as you go, until you have a smooth batter. Season with pepper, then stir through slaw.
Heat oil in 1-2 large fry-pans on medium-high heat. Scoop ¼ of the batter into a pan and spread out until approximately 2cm thick. Cook for about 3 minutes each side, until golden. Repeat with remaining batter. Transfer cooked pancakes to a lined oven tray and bake for 5-6 minutes, until cooked through. Alternatively, cook pancakes on BBQ.
Prep capsicum, avocado and radish. Add to a medium bowl along with sesame seeds, sesame oil and vinegar. Gently toss to combine and season to taste with salt and pepper.
In a medium bowl, mix all Asian ketchup ingredients together. Prep spring onion.
Serve pancakes topped with Asian ketchup, mayo and psring onion, with salad on the side.