Jessica Nguyen's Bánh Xèo (Vietnamese Sizzling Crepes)

Ingredients

• 2 cups (250g) of rice flour, sifted
• 1 cup (125g) of tapioca starch, sifted
• 1 cup (250ml) of coconut milk
• 1.5 cups of cold tap water
• 1 teaspoon of salt- half
• 2.5 teaspoons of turmeric powder. Saffron can also work.
• 4 stalks of spring onion, finely chopped
• 500g of pork belly, thinly sliced into 2cm square strips
• 200g of frozen shrimp defrosted or small prawns de-shelled
• 1 large red onion, thinly sliced
• 2 cups of beansprouts
• 2 heads of cos lettuce, leaves washed
• 2 cucumbers, slice into thin batons. Mint, Vietnamese Mint and Coriander recommended.
• 1 bunch of your choice of herbs
• 1 granny smith apple, peeled and thinly sliced