In a large bowl, whisk dry ingredients together with 2 cups water to form a batter. Add shrimp and scallions. Coat a 12-inch frying pan with sesame oil and bring up to temperature over medium-high heat until the pan is hot. (Test heat with a piece of scallion to be sure it sizzles before making your first pancake.) Spoon batter into the pan leaving some space around the edges, evenly distributing the shrimp and scallion, being sure they lie flat to ensure the pancake is not too thick. Flip when edges become golden, cook another minute or two until both sides are browned. Let cooked pancakes rest on a paper towel in a warm place while other pancakes cook.

In a small bowl, combine soy sauce, sugar, garlic powder and vinegar and stir until sugar is dissolved.

To serve, cut pancakes into squares or wedges and serve with dipping sauce.

*Found in most Asian grocery stores, such as Asiana in East Providence.