Method

1. For dip, mix dip ingredients together in a bowl; set aside.

2. For batter, in a large bowl, whisk rice flour, Lemongrass Sambal, turmeric, water and coconut milk until smooth. Sieve if there are any lumps. Rest batter for 30mins.

3. In a pan, stir fry prawns, pork and mushrooms until cooked. Add Lemongrass Sambal Paste; mix well and heat through. Fold in chopped coriander. Divide filling into 10 equal portions.

4. In a non-stick pan, heat 2 teaspoons oil on medium-high heat. Add a portion of filling. Add ½ cup batter and swirl to evenly spread; add more batter if needed. Top with bean sprouts, lower heat and cook for 2-3 minutes until crepe is crisp and cooked. Fold into half; transfer to plate and serve immediately with dip. Repeat for the rest.