Step 1

Mix rice flour, sugar, salt, and turmeric for batter together in a large bowl. Beat in coconut milk until thick. Slowly beat in water until batter is the consistency of a thin crepe batter.

Step 2

Prepare filling: Heat 1 1/2 tablespoon oil in a large skillet over medium-high heat. Add shallot and garlic; cook and stir until fragrant but not browning, 1 to 2 minutes. Add shrimp; sauté until cooked through and opaque, 3 to 4 minutes. Season with fish sauce and salt. Transfer filling to a bowl.

Step 3

Preheat oven to 200 degrees F (95 degrees C).

Step 4

Wipe out skillet and reheat over medium heat. Add remaining 1 1/2 teaspoon oil. Stir crepe batter and pour 1/2 cup into the hot skillet, swirling to coat the bottom. Lay 3 or 4 of the cooked shrimp on the bottom half of the crepe. Top with a small handful of bean sprouts. Cook until batter looks set and edges start to brown, about 1 minute. Fold crepe over and slide onto an oven-safe plate.

Step 5

Place crepe in the preheated oven to keep warm. Repeat Step 4 to cook remaining crepes.

Step 6

Serve lettuce leaves alongside filled crepes. Break off pieces of crepe and roll up in lettuce leaves to eat.