Mama Lin's Savory Chinese Pancakes (Homestyle Pancakes From Batter)

I loved eating these savory pancakes growing up. It's packed with umami flavor from dried shrimp and dried scallops. I want to emphasize that this is NOT the same as scallion pancakes. These pancakes are made from a batter and are soft on the inside and crispy on the edges.
Ingredients

Batter
120g all-purpose flour, (1 cup)
1 large egg
1 1/3 cups water (315ml)

Filling
15g dried shrimp, (3 tablespoons, soaked for 30 minutes)
1 1/2 tablespoons vegetable oil (any oil works), plus more for frying pancakes
30g shallots, finely diced (1/4 cup)
30g Chinese sausage, chopped (1/4 cup)
25g scallions, thinly sliced (1/2 cup)
1/2 teaspoon salt
1 teaspoon sugar
2 teaspoons oyster sauce
1 teaspoon soy sauce

Optional Toppings
Lao Gan Ma sweet chili crisp
sliced scallions

Translation Note: My mom uses the word 餡 to describe the dried shrimp, Chinese sausage, etc. that she mixes into the batter. That word means "filling," though I'm not sure it translates properly in this context. I sometimes call them "flavoring bits" because they're meant to give a dish more flavor.