Begin by finely shredding the zucchini and carrots, then slice the onion and green onions. If using, chop the fresh chilies to your desired heat level.

In a large mixing bowl, combine the prepared vegetables with chopped dried shrimp if you choose to include it. Add all-purpose flour, potato starch or cornstarch, baking powder, and kosher salt.

Gradually pour in ice-cold water, stirring until the mixture is just lightly coated, creating a batter that’s ready for frying.

Sprinkle Panko breadcrumbs over the vegetable and batter mixture. Gently toss everything together until evenly incorporated.

Place a nonstick skillet over medium heat and add a generous drizzle of cooking oil. Let the oil warm up until shimmering.

Pour a portion of the batter into the skillet, spreading it into a round shape about 3/8 inch thick. Cook for 2-3 minutes until edges are set.

Carefully flip the pancake over when it reaches a golden brown color. Let it cook for an additional 2-3 minutes until crispy.

Transfer your pancake to a plate lined with paper towels to absorb excess oil. Serve hot with the dipping sauce.