Make the sauce by combining the soy sauce, vinegar, sugar, red chillies, spring onions and sesame seeds in a small bowl, stirring until the sugar is dissolved. Set aside while you make the pancakes.
In a mixing bowl, combine the flour, cornstarch, water, and eggs and mix gently until just combined.
Add the shrimp, spring onions, carrot, garlic, and salt and fold together briefly just to combine.
Let stand for 1 to 2 minutes; it should be the consistency of regular pancake batter.
Heat a large nonstick skillet over medium-high heat and, when hot, coat with 2 teaspoons of the vegetable oil.
Add 1/4 of the pancake batter and use a spoon to spread into a 6 to 8-inch circle, try to spread the ingredients out evenly.
Cook the pancake for about 4 minutes. Once the pancake has begun to set and is golden brown on the bottom, flip the pancake to the other side, pressing with a spatula to compress ingredients.
Cook until golden brown on the second side, about 2 minutes longer, transfer to a warm plate and cover loosely with foil or cloth to keep warm while you prepare the remaining pancakes.
Once all of the pancakes have been cooked, cut into wedges and serve warm, sprinkled with the chives and with the dipping sauce in small bowls for dipping.