Bánh Xèo (Vietnamese Sizzling Crepes) - KARA

Ingredients

• 2 1⁄2 cups fine rice flour
• 2⁄3 cups corn flour (or cornstarch, tapioca starch)
• 1⁄2 teaspoon turmeric powder
• 1 teaspoon salt
• 1 tablespoon vegetable oil (or neutral flavored oils)
• 200ml Kara UHT Coconut Cream
• 3 1⁄2 cups soda water
• A few drops yellow food coloring
• 1⁄4 cup fish sauce (or light soy sauce)
• 2 tablespoons lime juice, freshly squeezed
• 1 clove garlic, minced
• 1 red chilli padi, chopped
• 1⁄8 cup raw sugar
• 1 1⁄2 teaspoon chilli garlic sauce
• 1⁄3 cup water
• 2 tablespoons carrot, julienned
• 300g boneless chicken, cut into thin strips
• 2 cloves garlic, minced
• 1⁄2 teaspoon fish sauce (or light soy sauce)
• 1⁄2 tablespoon oyster sauce
• 1⁄2 teaspoon black pepper
• 1⁄4 teaspoon sugar
• 2 tablespoons water (or Shaoxing)
• 1 tablespoon corn flour
• 15-20 prawns (medium sized)
• 2 teaspoons light soy sauce
• 1⁄2 teaspoon sesame oil
• 1-2 teaspoons green hot sauce (or chilli sauce)
• Lettuce, various types (as per your preference)
• Mint, Thai basil, cilantro or Mitsuba (as per your preference)
• Perilla leaves (Vietnamese, Japanese or Korean, as per your preference)
• Sliced cucumber, lime wedges, julienned carrot (as per your preference)
• 2-3 cups bean sprouts, cleaned
• 1 yellow onion, sliced
• Vegetable oil