Make the batter

• Whisk the rice flour, water, coconut milk and turmeric in a bowl until smooth.
• Stir in the sliced spring onion and let the batter rest.

Prepare the dipping sauce

• Warm the fish sauce, sugar and a little water in a saucepan until the sugar dissolves.
• Off the heat, add the lime juice, minced garlic and sliced chili.

Cook the pork and shrimp

• Heat a little oil in a frying pan and sear the pork belly until golden.
• Add the shrimp and cook until just pink, then set aside.

Fry the pancakes

• Ladle the batter into the hot oiled pan and swirl to coat thinly.
• Scatter the pork, shrimp and beansprouts over one half.
• Cover and cook until the edges are crisp and lacy.

Fold and serve

• Fold the pancake in half and slide onto a plate.
• Serve with lettuce, fresh herbs and the dipping sauce.