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1
Sift the rice flour, turmeric and salt into a bowl.
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2
Add the coconut milk and water and whisk well to make thin, lump-free batter.
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3
Stir in the spring onions and leave for 3060 minutes.
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4
Stir well before using and before ladling out each pancake.
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5
Mix the meat with the garlic and 1 1/2 tsp of the soy sauce.
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6
Cover and chill until needed.
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7
Cook the filling just before you make the pancakes.
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8
Heat 1 tbsp of oil in a wok and stir-fry the onion briefly.
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9
Add the meat and stir-fry until almost cooked.
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10
Stir in the prawns.
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11
When they are almost cooked through, add the bean sprouts and remaining soy sauce.
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12
Remove from the heat and keep warm.
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13
Put 1 tsp of oil in a 2324cm non-stick frying pan over a high heat.
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14
Keep the heat high.
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15
Add about 75ml of the batter and swirl quickly but gently to cover the base of the pan (the batter is delicate).
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16
Cook until crisp on the bottom and dry on top.
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17
Spoon a quarter of the filling over half of the pancake, fold over and slide onto a plate.
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18
Keep warm.
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19
Make the rest in the same way.
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20
Give everyone an individual dipping bowl.
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21
Cut each pancake into 45 pieces.
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22
Take a flexible lettuce leaf and top with the pancake and some mint, (Thai) basil and/or coriander leaves to taste.
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23
Fold into a parcel and enjoy.
