Vietnamese Banh Xeo - Crispy Crepes Filled with Shrimp and Veggies

Ingredients

• For the Crepe Batter:
• 1 cup rice flour
• 1/2 cup cornstarch
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon salt
• 1 cup coconut milk
• 1 1/2 cups water
• 1/4 cup sliced green onions
• For the Filling:
• 1/2 pound small shrimp, peeled and deveined
• 1 cup bean sprouts
• 1 small onion, thinly sliced
• 1/2 cup sliced mushrooms
• For the Dipping Sauce:
• 1/4 cup fish sauce
• 2 tablespoons rice vinegar
• 2 tablespoons lime juice
• 2 tablespoons sugar
• 1 clove garlic, minced
• 1 Thai chili, minced (optional)
• For Serving:
• Fresh lettuce leaves
• Fresh herbs (mint, cilantro, Thai basil)
• Sliced cucumbers
• Sliced carrots