For the pakoras:
Heat the deep fat fryer to 170℃.
In a large bowl, combine the kimchi, kale, undrained sweetcorn, flours, soy sauce and the egg white and mix well to combine.
Halve the prawns, slice up the squid and pick the meat from the mussels. Mix the seafood into the kimchi bowl. Slowly add in a little water, mixing all the while until you get a thick batter.
For the mayo:
Heat the oil in a medium saucepan over a high heat. When shimmering, add the curry leaves, sesame seeds and garlic and fry for one minute until golden and crisp. Tip into a large bowl and whisk in the gochujang. Allow to cool for a few minutes then whisk in the mayonnaise. Taste and adjust the seasoning.
For the BBQ sauce:
Combine the ketchup, allspice and soy sauce in a medium bowl.
To cook the pakoras:
Using your hand, carefully lower 1 tbsp size clumps of the batter mix into the fryer and cook for 2-3 minutes until golden brown and crisp. Drain on kitchen paper when cooked.
Place the pakoras in a shallow serving bowl and zig zag over a spoon each of the mayo and BBQ sauce. Top with the sliced spring onions, sesame seeds and tear over the coriander.