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Shrimp and Green Onion Pancakes

['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']

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.
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.

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