Bánh Xèo (Vietnamese Crispy Shrimp Pancake) - Home Cook Version

Make batter: whisk rice flour, turmeric, salt, water and coconut milk until smooth; rest 15 minutes.

Prep filling: thinly slice onion, trim shrimp, chop green onions and set bean sprouts ready.

Heat 1 tbsp oil in a 10–12" nonstick skillet over medium-high; sauté half the onion and shrimp until pink; push to side.

Pour a thin layer (about 1/3 cup) of batter, tilt pan to spread; immediately sprinkle bean sprouts and green onions over batter.

Crack one egg over pancake, spoon a little oil around edge and fry until bottom is crisp and golden (3–5 min).

Fold pancake in half, slide onto plate, cut into portions and repeat with remaining batter and filling.

Make dipping sauce: mix fish sauce, sugar, lime or vinegar and julienned carrot with 2 tbsp water to taste; serve with lettuce and herbs.