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1
Combine the rice flour, coconut milk, water, turmeric, and salt in a bowl. Whisk until fully smooth. Stir in the finely sliced spring onion. The batter is correct when it runs off the whisk as freely as full-fat milk — thinner than crêpe batter. Rest for 15 minutes.
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2
Set a 30–35 cm well-seasoned carbon-steel or cast-iron pan over maximum heat. Add 2 tablespoons of oil and heat until the oil shimmers and begins to smoke at the edges. The pan is ready when a drop of batter dropped into it crackles and sets instantly.
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3
Add a portion of prawns and pork belly slices directly to the hot oil. Cook briefly — 30 to 45 seconds — until the pork begins to colour and the prawns turn just pink at the edges. The filling should not be fully cooked at this stage.
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4
Pour approximately 120 ml of batter into the centre of the pan in one motion, then immediately tilt and rotate the pan so the batter spreads in a single thin film across the entire surface and up to the edges. This is where the dish lives or dies: the batter must hit the oiled pan at maximum heat and spread at once into a film thin enough to see light through — a thicker pour or a cooler pan produces a soft, pale, doughy crepe, the opposite of the intended result. The batter should crackle and hiss explosively on contact.
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5
Scatter a handful of bean sprouts over the filling immediately. Cover with a lid and cook for 2 to 3 minutes, until the batter is set and no longer liquid at the centre.
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6
Remove the lid. Continue cooking, uncovered, until the edges of the crepe are deeply crisp, beginning to char in places, and pull away freely from the pan. The underside, when lifted at the edge with a spatula, should be a deep golden-brown.
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7
Fold the crepe in half over the filling. Transfer immediately to a serving plate — delay causes the steam trapped inside to soften the crust. Repeat for each crepe, wiping and re-oiling the pan between each one. Serve at once, alongside the herb plate, lettuce leaves, and nước chấm.