Shrimp and Green Onion Pancakes

Ingredients

• 1.5 cups flour 
• 0.3 teaspoon pepper black freshly ground
• 1 medium carrots peeled cut into 3-to 4-inch-long matchstick-size strips
• 0.5 teaspoon kosher salt 
• 2 large eggs 
• 8  spring onion cut into 3- to 4-inch-long matchstick-size strips (white and pale green parts only)
• 2 tablespoons juice of lemon fresh
• 0.5 cup soy sauce reduced-sodium
• 1 medium onion halved very thinly sliced
• 2 teaspoons sesame oil 
• 0.5 pound shrimp deveined uncooked peeled cut into 1/3-inch pieces
• 4 tablespoons vegetable oil divided
• 2 tablespoons water 

Equipment

• bowl
• frying pan
• whisk
• spatula
• cutting board

Directions

1. Whisk eggs in medium bowlto blend.
2. Whisk in 1 1/2 cups cold water, 1/2teaspoon salt, gochu garu, and 1/4 teaspoonblack pepper.
3. Add flour; whisk until smooth.
4. Mix in shrimp, all onions, and carrot.
5. Letbatter stand 1 hour at room temperature.
6. Whisk soy sauce, 2 tablespoonswater, lemon juice, sesame oil, and gochugaru in medium bowl; divide among 4 to 6small dipping bowls.
7. Heat 1 tablespoon oil in each of two10-inch-diameter nonstick skillets overmedium heat.
8. Add 1 cup pancake batter toeach, spreading to edges of skillet. Cookuntil edges are firm and bottom is goldenbrown, about 4 minutes. Using spatula, turnpancakes over. Cook until second side isgolden brown and shrimp is cooked through,about 4 more minutes (center will be soft).Increase heat to high and cook until bottomis deep brown, about 1 minute longer perside. Slide pancakes out onto cutting board.Repeat with remaining oil and batter,forming 2 more pancakes.
9. Cut pancakes intowedges.
10. Serve warm or at room temperaturewith dipping sauce.
11. *Also known as Korean crushed red pepper;available at Korean markets.