Iceberg lettuceeach leaf removed individually for wrapping
Extra chillifresh mint and coriander to serve
Pork and Prawn Filling
In a large pan heat the olive oil.
Add the spring onions, the pork and the 5 spice powder and fry gently for a 3-4 minutes.
Add the prawns, beansprouts and herbs, mix together and fry for a couple of minutes until the prawns are heated through.
Remove from heat and serve inside the crepes.
Mix all the ingredients together and set aside until the pancakes are ready.
Mix together the rice flour, egg, salt and turmeric into a large mixing bowl and set aside.
Whisk together the coconut milk and 150ml of the soda water until completely combined.
Gradually pour the coconut milk mixture into the rice flour mixture until it forms a very smooth and light batter, about the consistency of single cream. If the mixture is too thick add more soda water.
Heat a frying pan with 1 tablespoon oil, when hot pour in about ½ ladle of batter. You want to pour the batter into a thin layer so start pouring carefully into the middle of the pan, then move the ladle around in a circular motion as you pour out the batter, increasing the circle of batter in the pan. Don’t worry if there are a few holes in the batter, it just means it will be crispier.
Bubbles will immediately form in the batter, leave for the heat to do its work for a few minutes, the batter is quite resilient and won’t burn easily. Wait until the edges of the batter are curled up, then flip carefully over with a metal spatula. The bottom of the crepe should just be turning golden brown.
Cook for 2-3 minutes on the reverse side until it is also just turning golden brown.
Remove from the heat, pile the filling onto half of the crepe then fold over on itself to serve.
Let everyone cut their own crepes in half, wrap into a large lettuce leaf, adding more fresh mint and coriander and a bit of chilli if you like. Dip with glee into the nuoc cham. And repeat.