Vietnamese Crispy Rice Crepes (Banh Xeo)

Ingredients

• 1 1/2 cups rice flour
• 1/2 teaspoon turmeric
• 1 3/4 cups soda water cold, or nonalcoholic ginger beer, more if needed, regular water can also be used
• 1/2 cup coconut milk
• 1 tablespoon vegetable oil
• 1 green onion trimmed and thinly sliced
• 1 sprig parsley trimmed, and minced
• 2 cloves garlic peeled, and minced or pressed
• 1/2 teaspoon fine sea salt or more to taste
• vegetable oil for cooking the crepes
• 1/2 pound prawns large, peeled, cleaned, and cut into ½-inch dice
• 1/2 pound barbecued pork or Chinese cooked sausage, trimmed and cut into ¼-inch dice
• 2 cloves garlic peeled, and minced or pressed
• 3 tablespoons vegetable oil for cooking the filling
• fine sea salt to taste
• 1/2 cup fish sauce
• 1/2 cup sugar
• 1/4 cup lime juice freshly squeezed
• 1/4 cup water
• 1 tablespoon chile sauce Sriracha, or other chile sauce, such as Sambal Oelek
• 1 clove garlic peeled, and minced or pressed
• lettuce leaves curly
• thai basil leaves
• mint leaves
• cilantro leaves