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1
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.
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2
Set aside while you make the pancakes.
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3
In a mixing bowl, combine the flour, water, and eggs and mix gently until just combined.
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4
Add the shrimp, green onions zucchini, carrot, garlic, and salt and fold together briefly just to combine.
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5
Heat a large nonstick skillet over medium-high heat and, when hot, coat with 2 teaspoons of the vegetable oil.
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6
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.
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7
Cook until the pancake about 4 minutes.
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8
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.
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9
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.
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10
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.
