Vietnamese Prawn Pancakes | The BBQ Barn

Ingredients

• 200 g grams rice flour
• ½ tsp teaspoon turmeric
• 80 ml millilitres coconut cream
• 300 ml millilitres water
• 1 egg
• 2 tbsp tablespoons lime juice
• 2 tbsp tablespoons warm water
• 1 Birdseye chilli, diced finely
• 2 tsp teaspoons cane sugar
• 5 ½ tsp teaspoon fish sauce
• 1 garlic clove, crushed
• 20 prawns, cooked, peeled, deveined
• 1 spring onion, sliced thinly
• 1 carrot, peeled into strips
• 1 Lebanese cucumber, peeled into strips
• 1 cup cup bean sprouts, washed
• 1 cup cup fresh coriander leaves
• 1 cup cup fresh mint leaves
• 1 cup cup fresh basil
• 2 iceberg lettuce leaves, thinly sliced
• 2 Birdseye chilies, sliced thinly