Preparation

• Thinly shred zucchini, carrots, and chilies with a mandoline or knife. Cut onions and green onions into thin slices. Thinner cuts cook more evenly in the batter.
• Place sliced vegetables in a large bowl. If using dried shrimp, finely chop or blend it in a mini food processor, then add to the vegetable mixture in a bowl.
• Sprinkle in flour, potato starch, baking powder, and salt. Pour in ice-cold water and mix until the vegetables are evenly coated. The batter should be light but hold together. Sprinkle Panko breadcrumbs over the mixture and toss briefly.
• Heat 2 tablespoons of oil in a non-stick or well-seasoned skillet over medium heat. Pour a ladleful of batter into the pan, spreading it thinly and evenly. A thickness of about ⅜ inch ensures crispiness.
• Cook undisturbed for 2-3 minutes until the edges set and the surface looks dry. Add more oil as needed. Gently rotate with a spatula for even browning and to prevent sticking. Flip when golden brown and cook another 2-3 minutes until both sides are crispy and golden brown.