For the Squash
Wash and quarter squash and remove seeds. Coarsely grate squash and carrots in food processor or with hand grater. Transfer to large bowl and add baby dried shrimp, shrimp, bean sprouts, green onions, salt and pepper.
For the Sauce
Combine soy sauce, vinegar, onion, garlic and pepper and mix well.
For the Batter
Combine flour, salt, eggs, cayenne and water and mix thoroughly.
Add batter to Squash and mix well. Form into palm-size 2-inch-thick fritters.
Heat 1/4 inch oil in skillet over medium heat. Fry fritters until golden brown, about 2 minutes per side. Drain on paper towels.
Spoon Sauce over fritters.