Wash the zucchini and julienne it into thin strips.

Rinse the perilla leaves under running water, cut them in half, and julienne.

Thaw the frozen shrimp in water, pat dry with a paper towel, and chop into bite-sized pieces.

In a bowl, mix zucchini, perilla leaves, shrimp, and a pinch of salt.

In a separate bowl, combine 50g pancake mix and 50ml water until smooth.

Add the vegetable and shrimp mixture into the batter and mix until evenly coated.

Heat a frying pan over medium heat and add enough cooking oil to coat the surface.

Scoop a portion of the batter into the pan and fry for 1 minute on one side. Flip and press gently with a spatula, frying for another minute.