Wash and cut the chives into 3cm pieces.

Thinly slice the onion, carrot, and green chilies.

Soak the dried shrimp in water for 5 minutes, then drain. Reserve the soaking water.

Mix the soaked shrimp with 2 tsp minced garlic and 1 tbsp fish sauce. Let it sit briefly.

Combine all the vegetables, shrimp mixture, and pancake flour. Gradually add the reserved shrimp water to adjust consistency.

Heat a pan over medium heat and add enough cooking oil. Shape the batter into palm-sized pancakes and place them in the pan.

Cook the pancakes on medium-low heat, flipping only 2–3 times until golden and crispy.