Kimchi Pancakes with Shrimp

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

For the dipping sauce:

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

Optional garnishes:

• scallion finely chopped, greens
• radish quick pickled