Ingredients

3 tablespoon Soy sauce
2 tablespoon Cilantro finely chopped
1 green onion finely chopped
1 1/2 teaspoons rice vinegar
1 teaspoon sugar
1 teaspoon sesame seeds toasted
3 large eggs
4 large egg whites
1 1/2 cups flour
1 teaspoon vegetable oil
1 cup water
1/4 lb cooked shrimp
10 Green onion trimmed,quartered lengthwise and cut into 3 inch lengths
1 zucchini ends trimmed and sliced int fine julliene,3 inch long
1 carrot peeled,cut into fine julliene 3 inch long
1/4 cup fresh chives chopped

Instructions
Dipping sauce: combine soy sauce, cilantro 1 chopped green onion, vinegar, sugar& sesame seeds Leave at room temp or refrigerate.
Pancakes: Beat 1 egg and 2 egg whites together with a fork.
Whisk in the flour, 1 tbsp oil, and water.
Batter should be smooth and medium thick.
Let the batter rest for 20 minutes.
Cooking the Pancakes:.
Beat remaining eggs & egg whites.
Heat 1 tsp oil in a skillet or a large non stick griddle, medium-low heat.
Pour out apprx 1/2 cup batter (6"-8" circle).
Lay 1 fourth of the shrimp on top of the pancake along with 1/4 of the green onions, carrots,zucchini,& chives While the pancake is cooking spoon 1/4 of remaining batter over the pancake to fill the spaces between the veggies After apprx 3-5 minutes when the egg mixture has begun to set flip the pancake Cook until browned pressing down quite hard with a wide spatula to ensure the batter cooks through Repeat with remaing batter, shrimp& veggies.
You may refrigerate the pancakes and serve cold or serve fresh at room temperature To serve cut the pancakes into wedges and serve with the dipping sauce on the side.