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1
Refresh the shrimp by putting them in a colander and tossing them with a liberal amount of salt.
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2
Rinse immediately under cold water and press gently to drain well.
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3
Put the shrimp in a bowl, add the eggs and scallions, and mix well.
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4
Put enough oil into a large nonstick skillet to coat the bottom thinly.
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5
Place over medium heat and heat until a drop of egg immediately sizzles and bubbles upon contact with the oil.
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6
To make each pancake, ladle about 2 tablespoons of the egg mixture into the skillet, making sure that a few shrimp are included in each portion, and then quickly nudge the shrimp in each pool of egg so they dont overlap.
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7
Fry only as many pancakes at once as will fit without crowding, about 3 pancakes at a time in a 12-inch skillet.
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8
Dont worry about the shape each one takes, as they are meant to be free-form.
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9
When the edges of a pancake are set and lightly browned, after about 2 minutes, use a spatula to turn it carefully.
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10
(If the pancakes have stuck together, use the spatula to separate them before flipping.)
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11
Fry for another 30 seconds to 1 minute, until browned on the second side.
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12
Transfer the finished pancakes to a plate and keep warm while you fry the rest.
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13
Arrange the pancakes on 2 plates or a platter and serve with the fish sauce for dipping.
