To begin, prepare the batter. In a large bowl, combine the rice flour, corn starch, turmeric powder, and salt. Slowly add the coconut milk and water, whisking to form a smooth, lump-free batter. Stir in the sliced green onion. Let the batter rest for 15 minutes to allow the flour to fully absorb the liquids, which will result in a smoother texture.

Meanwhile, season the shrimp with salt and pepper. In a small skillet, heat 1 tablespoon of vegetable oil over medium heat and quickly sear the shrimp for 1-2 minutes per side, until just cooked. Set aside for topping the pancakes later.

Prepare a Bánh Khọt pan or mini-pancake pan by heating it over medium heat. Brush each mould with a small amount of vegetable oil to prevent sticking. The pan should be hot before adding the batter for optimal crispiness.

Pour a small amount of batter into each mould, filling about 2/3 of the way up. Swirl each mould slightly to ensure the batter spreads evenly and thinly along the bottom and sides, which helps create a crispy edge.

Once the batter begins to set, place one shrimp on top of each pancake. Cover the pan with a lid and cook for about 3-4 minutes, or until the edges are crispy and golden, and the centre is set but still tender. Remove the lid for the last minute of cooking to let any excess moisture evaporate.

Carefully remove each pancake from the pan using a small spatula or spoon. Transfer the pancakes to a plate lined with paper towels to absorb any remaining oil, keeping them warm as you cook the next batch.

Arrange the Bánh Khọt on a serving platter, garnishing with a few additional slices of green onion if desired. Prepare fresh lettuce leaves and Vietnamese herbs on the side for wrapping.

Serve the Bánh Khọt immediately with a side of nuoc cham dipping sauce. To enjoy authentically, wrap each pancake in a lettuce leaf with fresh herbs, then dip in the sauce. The contrast of crispy pancake, fresh herbs, and savoury sauce highlights the vibrant flavors of this beloved Vietnamese street food. Enjoy!