Khmer Savoury Pancake

Makes 10 pancakes 

1 3/4 (415 ml) cups of rice flour  
1/2 tsp (2.5 ml) turmeric  
1 scallion thinly sliced  
1/4 cup plus 2 tbsp (90 ml)of veg. Oil  
1 pound (450 gm) of medium shrimp, peeled and deveined  {or mixed varieties of sliced mushrooms for a veg option}
(can use ground pork meat or chicken meat or a combination)  
1 small onion thinly sliced  
10 medium mushroom, sliced (optional)  
1 1/4 tsp (6 ml) Salt  
1 1/4 tsp (6 ml) Freshly ground pepper  
2 1/2 cups (600 ml) of mung bean sprouts  
In a medium bowl, whisk the rice flour together with 2 cups of water. Add turmeric, scallion and mix well. Set batter aside. (Can be kept in frig. For up to three days.)  
In a large non-stick skillet, heat 1 1/2 tsp ( 6 ml) of oil over high heat. Add 3 slices of pork, shrimp, few slices of onion, and 1 slice of mushroom. Seasoned with salt and pepper. Cook until onion starts to brown slightly, about 1 min. Stir the rice flour batter and ladle 1/3 cup of it into the pan. Tilt the pan to distribute the batter evenly. Keep the heat high, cover, and cook until the sides of the pancake turns deep brown and curled up, about 3-4 minutes. Scatter 1/4 cup of sprouts onto the pancake. Fold it in half and slide it onto a warm plate. Serve the pancakes with dipping sauce on the side. You can eat it wrapped in lettuce and herbs or plain. Suggested herbs are mint and basil.  

Dipping sauce:
1 to 2 small red chillies, minced or 1 to 2 tsp dried chillie flakes, or to taste 
1 tablespoon ( 15 ml) white vinegar, (heated) 
1/2 cup (120 ml) bottled fish sauce.  
1/4 cup (60 ml)fresh lime juice 
1 carrot, finely shredded, rinsed and squeezed dry 
2 cloves of garlic minced 
1/2 cup (120 ml)of sugar  
If using dried chillie flakes soak them in the vinegar in a medium bowl for about 2 minutes.  
In the bowl with the chillie, add fish sauce, lime juice, carrot, garlic, and sugar. Stir in 1 1/2 cup (120 ml) of warm water until sugar is dissolved.