Finely chop scallion and shallots. Cut the yam beans and onion into long thin pieces.

Julienne the carrot and white radish, then marinate them in sugar for 15 - 20 minutes.

Cut pork belly into thin (or thick) slices. Marinate it with chopped shallots and seasoning.

Soak mung beans in water for 1 hour. Cook them, then mix with shredded coconut meat.

Heat the skillet with olive oil. Add chopped shallots and saute until fragrant, then add pork belly slices to the skillet and cook until the meat firms up. Add prawns and stir well for a few minutes. Set aside.

Saute julienned yam beans for 1 -2 minutes, then add enoki mushrooms, onions, and seasoning to taste. Cook until the veggies reach your desired level of doneness.

In a large pot, mix rice flour, turmeric powder, and seasoning. Then, add soy milk and coconut milk to the blend. Stir well, then add some oil and chopped scallion. Let the batter rest in the fridge for 30 - 60 minutes.

Heat the skillet with some olive oil. Cook each crepe by pouring two ladlefuls of batter into the skillet. Spread the batter evenly to create a perfect circle by tilting and rotating the skillet. Add mung beans, pork, prawns, and the enoki mushroom mixture on top of the crepe.

Close the lid and wait for 3 - 4 minutes. Remove the lid. If the crepe is crispy and golden on both sides, fold it in half.

Make the dipping sauce by mixing warm water, fish sauce, brown sugar, and lime juice. Stir until they are well blended with each other, then add minced garlic, minced chili, carrots, and white radishes.

Roll each crepe with fresh herbs and greens, then dip in the sauce. Enjoy!