Ingredients

• 2 large eggs
• 1 1/2 cups cold water
• 1/2 teaspoon coarse kosher salt
• 1/2 teaspoon gochu garu (Korean red pepper powder)* or 1/8 teaspoon cayenne pepper
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 cups all purpose flour
• 1/2 pound uncooked shrimp, peeled, deveined, cut into 1/3-inch pieces
• 1 medium onion, halved, very thinly sliced
• 8 green onions (white and pale green parts only), cut into 3- to 4-inch-long matchstick-size strips
• 1 medium carrot, peeled, cut into 3-to 4-inch-long matchstick-size strips
• 1/2 cup reduced-sodium soy sauce
• 2 tablespoons water
• 2 tablespoons fresh lemon juice
• 2 teaspoons Asian sesame oil
• 1 teaspoon gochu garu (Korean red pepper powder)* or 1/4 teaspoon cayenne pepper
• 4 tablespoons vegetable oil, divided

Instructions

1. Whisk eggs in medium bowl to blend. Whisk in 1 1/2 cups cold water, 1/2 teaspoon salt, gochu garu, and 1/4 teaspoon black pepper. Add flour; whisk until smooth. Mix in shrimp, all onions, and carrot. Let batter stand 1 hour at room temperature.
2. For sauce: Whisk soy sauce, 2 tablespoons water, lemon juice, sesame oil, and gochu garu in medium bowl; divide among 4 to 6 small dipping bowls. Heat 1 tablespoon oil in each of two 10-inch-diameter nonstick skillets over medium heat. Add 1 cup pancake batter to each, spreading to edges of skillet. Cook until edges are firm and bottom is golden brown, about 4 minutes. Using spatula, turn pancakes over. Cook until second side is golden brown and shrimp is cooked through, about 4 more minutes (center will be soft). Increase heat to high and cook until bottom is deep brown, about 1 minute longer per side. Slide pancakes out onto cutting board. Repeat with remaining oil and batter, forming 2 more pancakes. Cut pancakes into wedges. Serve warm or at room temperature with dipping sauce.
3. Whisk soy sauce, 2 tablespoons water, lemon juice, sesame oil, and gochu garu in medium bowl; divide among 4 to 6 small dipping bowls.
4. Heat 1 tablespoon oil in each of two 10-inch-diameter nonstick skillets over medium heat. Add 1 cup pancake batter to each, spreading to edges of skillet. Cook until edges are firm and bottom is golden brown, about 4 minutes. Using spatula, turn pancakes over. Cook until second side is golden brown and shrimp is cooked through, about 4 more minutes (center will be soft). Increase heat to high and cook until bottom is deep brown, about 1 minute longer per side. Slide pancakes out onto cutting board. Repeat with remaining oil and batter, forming 2 more pancakes. Cut pancakes into wedges. Serve warm or at room temperature with dipping sauce.