Directions

For the sauce:

Ingredients

2 teaspoons soy sauce
2 tablespoons vinegar
1 teaspoon sugar
1/4 teaspoon crushed red pepper
2 teaspoons lightly toasted sesame seeds

Directions

For the
pancakes:

Ingredients

2 cups all-purpose flour
1 1/2 cups water
2 eggs
1/2 pound finely chopped shrimp
3 ounces green onions, trimmed, quartered lengthwise, and cut into 2-inch lengths
1 small zucchini, cut into fine julienne
1 small carrot, cut into fine julienne
2 teaspoons minced garlic
1/2 teaspoon salt

8 teaspoons vegetable oil
Chives, for garnish, optional

Directions

Make the sauce by combining the soy sauce, vinegar,
sugar, crushed red pepper and sesame seeds in a small bowl, stirring until the sugar is dissolved. Set aside
while you make the pancakes.

In a mixing bowl, combine the flour, water, and eggs and mix gently until just combined. Add the shrimp, green
onions zucchini, carrot, garlic, and salt and fold together briefly just to combine.

Heat a large nonstick skillet over medium-high heat and, when hot, coat with 2 teaspoons of the vegetable oil.
Add 1/4 of the pancake batter and use a spoon to spread into a 6 to 8-inch circle, trying to get the filling
ingredients as evenly spread out as possible. Cook until the pancake about 4 minutes. Once the pancake has
begun to set and is golden brown on the bottom, flip the pancake to the other side, pressing with a spatula to
compress ingredients. Cook until golden brown on the second side, about 2 minutes longer, transfer to a warm
plate and cover loosely with foil to keep warm while you prepare the remaining pancakes.

Once all of the pancakes have been cooked, cut into wedges and serve warm, sprinkled with the chives and with
the dipping sauce in small bowls for dipping.