Mix: 0.5c rice flour, 150ml coconut milk, 0.5c water, quarter tsp turneric, chopped scallions - let rest for at least 30mins
2. In a pan fry: half a chopped onion, 200g cubed tofu, 3 slices shiitake mushrooms
3. In same pan ladle the batter, swirling the pan to ensure an even coat
4. Add bean sprouts and Cover for two to three mins
5. Remove lid and keep on heat until crispy; fold once done and serve with lettuce ?, Viet basil and mint ?, ribboned carrots ?, and your choice of dipping sauuuuce