Method:

1. Mix flour, corn starch, coconut milk, water, turmeric, sugar, salt and spring onions in a large mixing bowl until a smooth batter forms.
2. set a side
3. in another mixing bowl combine pork belly, prawns, onion, fish sauce salt and pepper and leave to marinate for 30 minutes.
4. heat a large wok and add 2 tsps of peanut oil, spoon 2 tbsp of the pork belly mixture into the wok and cook for 2 minutes, ladle a full ladle of the batter into the wok and roll it around so the mixture is thin, turn the heat on high and cook on low for about 5 minutes then place a small hand full of the bean sprouts over the banh xeo. cover with a lid and cook for 1 minute.
5. fold the banh xeo in half and remove from the wok.
6. repeat until all the mixture and batter is used.
7. on a large platter place all the lettuce and herbs, place the banh xeos next to the herbs and serve with a nuoc mam dipping sauce