Korean Shrimp Pancakes  
Recipe Number: 1172481800
Contributor: Iron Chef
For the pancakes:
2 C All-purpose flour
1 1/2 C Water
2 Eggs
1/2 lbs Shrimp, finely chopped
3 ounces Green onions, trimmed, quartered lengthwise, and cut into 2-inch lengths
1 small Carrot, cut into fine julienne
2 tsp minced Garlic
1/2 tsp Salt
8 tsp Vegetable oil
Chives, for garnish, optional
For the sauce:
2 tsp Soy sauce
2 Tbps Vinegar
1 tsp Sugar
1/4 tsp Crushed red pepper
2 tsp lightly toasted sesame seeds
Cooking Instructions
In a mixing bowl, combine the flour, water, and eggs and mix gently until just combined. Add the shrimp, green onions, 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.
Additional Comments
You can substitute the shrimp with tuna or chicken, and be creative with the veggies, you can use zucchini, gobo, celery, bamboo shoots, mix em up.