In a large bowl, whisk the corn starch and rice flour together. In a tall flask, combine the coconut cream and water. Slowly pour it into the dry mix, whisking continuously.

Whisk in the salt, turmeric, fish sauce and 1cm green onion slices. Cover the bowl with plastic wrap and rest in the fridge at least 20 minutes.

Meanwhile, heat a cast iron pan over medium heat. When hot, drizzle in a bit of oil to coat the pan. Add the garlic and fry until fragrant, 20 seconds.

Add the shrimp, season with salt and pepper, and cook, stirring, about 3 minutes. Remove the shrimp and drizzle some more oil into the pan.

Add the minced pork, season with salt and pepper, and fry, stirring, on high heat for 4 to 5 minutes. Remove the pork and quickly rinse the pan.

Return the pan to the stove and heat it up completely. Add 1 tablespoon oil. Take the batter from the fridge and whisk it quickly to mix in the sediment.

Add one ladle of batter and tilt to coat the pan fully. Add a large spoonful of shrimp, one spoonful of pork, a handful of beansprouts and ½ spoonful of sliced onion.

When the batter starts to crisp and release from the pan edge, sprinkle in some of the 3cm green onion slices.

Fold one edge of the pancake to the middle, then fold the other edge in. Carefully lift the pancake onto a plate and serve.