Banh xeo (sizzling cakes) recipe

Ingredients

• 125 g rice flour
• 1/2 tsp turmeric
• 1/4 tsp salt
• 175 ml coconut milk
• 175 ml water
• 2 spring onions, very finely sliced
• 100 g pork or chicken breast, thinly sliced
• 1 tbsp soy sauce
• 1 splash neutral-tasting oil, for cooking
• 1 small onion, sliced lengthways
• 100 g prawns, peeled, deveined and chopped if large
• 75 g bean sprouts
• 1 handful mint
• 1 handful Thai basil
• 1 handful coriander leaves
• 2 garlic cloves, crushed