Ban chao (Cambodian crêpe)

Instructions

1. Mix the rice flour, turmeric, salt, egg, coconut milk and water until you have a very runny batter without lumps. Let it rest for 20 minutes.
2. Thinly slice the onion and prepare the prawns and bean sprouts.
3. Heat a 25 cm non-stick pan with a little oil over medium-high heat.
4. Pour in a ladleful of batter, swirl to cover the base, then sprinkle with onion, prawns and sprouts.
5. Cover for 3 to 4 minutes, until the edges are golden and crispy.
6. Fold the crêpe in half and serve with the lettuce leaves, herbs and sauce.