200 g Rice flour
1/2 teaspoon Turmeric powder
250 ml Water
1/2 teaspoon Salt
150 ml Coconut milk
1 tablespoon Spring onions, finely chopped
2 tablespoons Cooking oil
200 g Chicken breast meat, thinly sliced
200 g Shrimps, peeled and deveined
1 Onion, peeled and thinly sliced
100 g Bean sprouts
200 g Split green beans, soaked and steamed until soft
10 sheets Vietnamese rice paper, sprinkled with water to soften

Garnishing
2 tablespoons Mixed fish sauce
1 sprig Lettuce leaves
1 sprig Mint leaves
1/4 Cucumber, thinly sliced
Pickled carrot and radish, to serve

In a large mixing bowl, blend rice flour and turmeric powder with water, then add a pinch of salt, coconut milk and spring onion. Mix well into a batter. In a large frying pan (skillet), heat cooking oil over medium heat until very hot. Add chicken meat, shrimps and onion. Stir fry for 2-3 minutes until meats are lightly cooked. Stir batter well and scoop a ladleful into pan. Add bean sprouts and green beans. Cover for 5 minutes until pancake is crisp. Fold pancake into half and combine to cook for another 5 minutes. Transfer to a plate. Serve pancake with mixed fish sauce for dipping and rice paper, lettuce, mint leaves, cucumber and pickled carrot and radish on the side. To assemble, place a sheet of rice paper on a plate and top with a small piece of pancake and some garnishing ingredients. Wrap and dip into mixed fish sauce before eating.