A Flipping Good Recipe For Banh Xeo

Ingredients

• 200g brown rice flour
• ½ teaspoon salt
• 1 teaspoon ground turmeric
• 300ml coconut milk
• 3 tablespoons groundnut (peanut) oil, or sunflower oil or rapeseed (canola) oil, for cooking
• 40ml lime juice
• 1½ tablespoons sesame oil
• 1 tablespoon brown sugar
• 1 tablespoon rice wine vinegar
• 1 tablespoon sweet soy sauce (kecap manis)
• 2cm piece of fresh ginger, peeled and grated
• 1 small Thai red chilli, or to taste, finely chopped
• 1 garlic clove, crushed
• 3 tablespoons groundnut (peanut) oil, or sunflower oil or rapeseed (canola) oil
• 1 onion, finely sliced
• 100g shitake mushrooms, finely sliced
• 150g mangetouts (snow peas), sliced into thin strips
• 150g raw prawns
• 150g beansprouts
• 3 spring onions, diagonally sliced
• 1 Romaine lettuce
• 15g coriander leaves
• 15g mint leaves
• 15g Thai basil leaves