Ingredients
Instructions
- Mix rice flour cornstarch turmeric and salt in a large bowl
- Gradually whisk in coconut milk and water until you have a smooth batter Let rest for 30 minutes
- Prepare the dipping sauce by combining all sauce ingredients in a bowl stirring until sugar dissolves
- Heat oil in a large nonstick pan over medium high heat
- Pour about 1/2 cup of batter into the hot pan swirling to create a thin pancake
- Add mushrooms and bean sprouts to one half of the pancake
- Cook until the edges are crispy and golden about 2 3 minutes
- Fold the pancake in half and transfer to a serving plate
- Serve immediately with lettuce leaves fresh herbs and dipping sauce
- To eat wrap a piece of pancake in lettuce with herbs and dip in the sauce
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