Seafood Pancake Recipe

: In a large mixing bowl, blend rice flour and turmeric powder with water, then add a pinch of salt, coconut milk and spring onion. Mix well into a batter. In a large frying pan (skillet), heat cooking oil over medium heat until very hot. Add squids, shrimps and onion. Stir fry for 2-3 minutes until meats are lightly cooked. Stir batter well and scoop a ladleful into pan. Add bean sprouts and green beans. Cover for 5 minutes until pancake is crisp. Fold pancake into half and combine to cook for another 5 minutes. Transfer to a plate. Serve pancake with mixed fish sauce for dipping and rice paper, lettuce, mint leaves, cucumber and pickled carrot and radish on the side. To assemble, place a sheet of rice paper on a plate and top with a small piece of pancake and some garnishing ingredients. Wrap and dip into mixed fish sauce before eating.