Kimchi Pancakes with Shrimp

• 1 cup 125g all-purpose flour
• 1/2 cup 65g rice flour
• 1 1/2 cups 350ml ice cold water, plus more as needed
• 1/4 cup 60ml kimchi brine
• 1 large egg lightly beaten
• 1 cup kimchi 8 ounces, 225g coarsely chopped
• 3 scallions cut into 1/2-inch pieces
• 8 ounces 225g raw shrimp, peeled, de-veined and roughly chopped into 1/4 inch pieces
• 1/2 teaspoon 3g coarse kosher salt
• peanut grapeseed or other neutral oil for frying

For the dipping sauce:

• 3 tablespoons 45ml soy sauce
• 3 tablespoons 45ml rice wine vinegar
• 1 teaspoon 5ml toasted sesame oil
• 1 teaspoon 5ml sugar or honey
• 1 teaspoon 2.5g toasted sesame seeds

Optional garnishes:

• scallion greens finely chopped
• Quick pickled radishes