Pancakes

• 200 grams rice flour
• ½ teaspoon turmeric
• 80 millilitres coconut cream
• 300 millilitres water
• 1 egg

Dipping Sauce

• 2 tablespoons lime juice
• 2 tablespoons warm water
• 1 Birdseye chilli, diced finely
• 2 teaspoons cane sugar
• 1½ teaspoon fish sauce
• 1 garlic clove, crushed

Filling

• 20 prawns, cooked, peeled, deveined
• 1 spring onion, sliced thinly
• 1 carrot, peeled into strips
• 1 Lebanese cucumber, peeled into strips
• 1 cup bean sprouts, washed
• 1 cup fresh coriander leaves
• 1 cup fresh mint leaves
• 1 cup fresh basil
• 2 iceberg lettuce leaves, thinly sliced
• 2 Birdseye chilies, sliced thinly