In a small bowl, whisk all sauce ingredients together, and set aside.
In a large bowl, whisk together dry ingredients: flour, cornstarch, salt, and sugar.
In a medium bowl, whisk together wet ingredients: sparkling water, soy sauce, and sesame oil.
Add wet ingredients to dry ingredients and whisk lightly just to combine (do not overmix!).
Gently stir in scallions, chives, and cooked chopped shrimp until just combined.
Let the batter rest for 5-10 minutes while warming the pan
Prepare a large non-stick skillet or non-stick griddle by heating 1 tablespoon of oil over medium heat. Oil should be shimmering.
Make pancakes by pouring about 1/4 cup of batter into the pan or onto the griddle, per pancake. Do not crowd, and the pancakes should not be touching. Make in batches if needed.
Cook for about 2-3 minutes, or until pancake is lightly golden and set. Flip and cook on the other side for additional 2 minutes until set. Flip a few times to make sure scallions don't burn. The pancakes will cook for about 7-8 minutes total. Occasionally, press down on the pancakes to ensure even cooking.
Repeat with additional oil and batter if using a skillet.
Transfer cooked pancakes to a plate or wire rack to cool slightly. Cut into wedges and serve with the Ginger Soy Dipping Sauce