Crispy Vietnamese Vegan Crepes with Tempeh and Fried Tofu (Bánh Xèo)

Ingredients

• ¼ cup dried split yellow mung beans
• ½ cup coconut milk (stirred)
• 1 cup rice flour
• ¼ cup potato starch
• ¼ cup cornflour
• 2½ cups sparkling mineral water
• ¾ tsp turmeric powder
• ¼ tsp salt
• 4 tbsp spring onion (thinly sliced)
• ⅔ cup sliced button mushrooms
• 300g fried firm tofu (cut into small pieces)
• 300g tempeh (cut into small pieces)
• 1 tbsp soy sauce
• 4 tbsp sesame oil
• 2 tsp freshly cracked black pepper
• 1 cup vegetable or canola oil
• 300g fresh beansprouts
• Green oak lettuce and mixed Vietnamese herbs (e.g. Thai basil, mint, fish mint, Vietnamese mint etc.)
• Fresh chilli and coriander (for garnishing)
• 1 large garlic clove
• 1-2 bird's eye chillies (more or less to your taste)
• 5 tbsp white sugar
• 2 tsp salt
• Juice from 1 lime
• 4 tbsp white vinegar
• 100ml hot water