[Viet Namese] How to cook Crispy Vietnamese pancakes (banh xeo)

Ingredients

• 300 g (1⅔ cups) rice flour
• 125 ml(½ cup) coconut cream
• 1 tsp ground turmeric
• 1 spring onion, thinly sliced, plus extra, to serve
• vegetable oil, to cook
• 1 cup coriander leaves, plus extra, to serve
• 1 cup shiso leaves (see Note), plus extra, to serve
• 1 cup Vietnamese mint leaves, plus extra, to serve
• 2 red bird’s-eye chillies, thinly sliced, plus extra, to serve
• 2 carrots, thinly shredded
• 160 g (2 cups) beans sprouts, trimmed
• 24 cooked prawns, cleaned, peeled with tails intact
• chilli jam (see Note) and iceberg lettuce leaves (optional), to serve

Directions