Step 1

Combine the rice flour, cornflour and turmeric in a bowl. Pour in coconut milk and 375ml (11/water. Whisk until smooth. Cover and set aside for 1 hour (or make ahead and place in the fridge overnight) to rest.

Step 2

Spray a 20cm frying pan with oil and heat over medium heat. Pour 1/3 cup of the mixture into the pan, swirling to coat the base evenly. Cover and cook for 2 minutes. Uncover and cook for a further 3 minutes or until the base of the pancake is crisp. Place some shredded beef, bean sprouts, carrot and coriander on the pancake. Fold the pancake over to enclose the filling then transfer to a plate. Repeat with the remaining pancake mixture (stirring batter between batches), beef, bean sprouts, carrot and coriander, to make 8 pancakes in total.