Super Crispy Korean-Style Seafood Pancake

First, prepare the dipping sauce by mixing 1 teaspoon fish sauce, 2 tablespoons soy sauce, 1 teaspoon sugar, and 2 tablespoons water. Add chili red pepper powder optionally. Set aside. For the pancake batter, mix the dry ingredients (all-purpose flour, cornstarch, and tapioca starch) thoroughly. Add the eggs and mix well until a thick batter forms. Then, incorporate the shrimp, enoki mushroom, and zucchini into the batter. Heat a pan with oil. Place a handful of scallions in the hot pan to fry lightly, then sprinkle some calamari on top. Pour a portion of the batter over the scallions and calamari. Let it cook until the edges brown. Flip the pancake over, press it down a few times, and continue to cook for 3-5 minutes, with or without a lid. Serve immediately with the prepared dipping sauce.