Directions

To Prep

1. Scoop the coconut cream from the top of the can of coconut milk. You can discard the water or reserve it.
2. Add the rice flour, coconut milk cream, salt and 750ml water into a large mixing bowl. Whisk gently to combine.
3. Add turmeric, beer and spring onion. You may need to add more water to create a loose batter.
4. Allow to sit for 30-60 mins.
5. Add split mung beans into a saucepan. Add 1 cup of water and bring to the boil. Cook and continue slowly adding more water until mung beans are soft. Cover with cling wrap and set aside.
6. In a bowl, add shredded daikon and carrot. Cover with salt and mix through. Allow to sit for 15 mins. Squeeze out liquid and rinse under water.
7. Add daikon and carrot into a bowl. Pour in enough vinegar to submerge the vegetables. Add in sugar and salt, and stir to dissolve. Allow to sit for 20 mins.
8. Combine nuoc cham sauce ingredients in a bowl. Stir to dissolve sugar, then add pickled daikon and carrot. Stir through, cover with cling wrap and set aside.

To Cook

1. In a pan, heat 1 tbsp oil over medium-high heat. Add chicken mince and stir fry for 1 min. Add onion and stir fry until chicken mince is cooked and onion has softened. Stir through fish sauce, salt, sugar and pepper. Set aside.
2. Heat a seasoned wok or non-stick pan over high heat.
3. If using a wok, add 2 tbsp oil and rotate wok to coat sides with oil. If using a non-stick pan, use 1 tsp oil.
4. Stir batter and add approx. 1 cup of mixture into the wok or pan.
5. Quickly tilt the wok or pan and move in a circular motion to allow the batter to coat the surface.
6. Scatter a few prawns over the pancake, followed by some pork belly slices, 1-2 tbsp chicken mince, 1-2 tbsp mung bean, onion and bean sprouts.
7. Once edges have become golden brown and pull away from the side of the wok/pan, carefully fold in half using a spatula and your hands.
8. Slide onto a plate and serve immediately with nuoc cham sauce, cucumber, mint and lettuce.
9. Repeat with remaining ingredients until finished.