Step 1

Mix the flour, turmeric, salt, sugar and white pepper in a large bowl and create a well in the centre.

Step 2

Slowly add the water and coconut milk and gently whisk to create a smooth batter. Set aside.

Step 3

Let's make the filling. Heat 2 tbsp of the oil in a wok or frying pan and sauté the shallots for a minute.

Step 4

Add the chicken and fish sauce and cook for about 2 minutes, stirring well.

Step 5

Add the prawns and mushrooms and cook on fairly medium high heat until the prawns are done and the juice from the mushroom is all dried up. Take off heat. We use the beansprouts later.

Step 6

Get a crêpe pan or a large heavy base frying pan and heat it on medium high heat. Grease it well with a tsp of oil.

Step 7

When the pan is hot, pour in a ladleful of the batter and very quickly swirl the pan so the batter forms a circle and covers the pan.

Step 8

Immediately follow with about a handful of the cooked filling and some beansprouts, scattering it evenly on one half, but not too close to the edge. If your pan is large, aim to divide the filling into about 4 portions, if not, 5 or 6 depending on how many you think you'll get. At the worst, the last pancake will have lots of filling!

Step 9

Reduce the heat to medium and cook for about 3-4 minutes until the edges are crisping up. We go for 5-6 as we love crisp! If you're not too sure, slowly lift up one edge of the pancake slightly and check the level of doneness.

Step 10

With a spatula, lift the unfilled half of the pancake and fold over, slide onto a plate and serve immediately with a side salad and dipping sauce.