Crispy Kimchi Pancakes With Shrimp Recipe

Name: Crispy Kimchi Pancakes With Shrimp Recipe
Ingredients: 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 plus 1 cup drained kimchi (8 ounces, 225g), coarsely chopped; 1 large egg, lightly beaten; 3 scallions, white and light green parts only, cut into 1/2-inch lengths, plus more chopped scallions for garnish; 8 ounces (225g) raw shrimp, peeled, de-veined, and roughly chopped into 1/4-inch pieces; 1/2 teaspoon (3g) kosher salt; 3 tablespoons (45ml) soy sauce; 3 tablespoons (45ml) rice vinegar; 1 teaspoon (5ml) toasted sesame oil; 1 teaspoon (4g) sugar or honey; 1 teaspoon (3g) toasted sesame seeds; Peanut, grapeseed, or other neutral oil, for frying; Quick-Pickled Watermelon Radishes, for serving