Mini coconut rice pancakes with prawns (Bánh khọt)

1. Mix the rice flour with the turmeric and salt, add half the coconut milk and the water and whisk to a smooth, thin batter; stir in half the sliced spring onions and rest for 30 minutes.

2. Peel the prawns and toss with the fish sauce and white pepper; soak and finely chop the dried shrimp.

3. Heat an aebleskiver or mini muffin pan (or a traditional bánh khọt pan) on the hob until very hot and put 1 tsp oil in each hollow.

4. Fill each hollow two-thirds full with batter – it should sizzle – press a prawn into the centre, cover and cook for 3-4 minutes until the base and edges are crisp.

5. Uncover, drizzle each one with the remaining coconut milk and sprinkle with the dried shrimp and remaining spring onion; cook for another minute, then lift out.

6. Serve wrapped in lettuce and herbs and dipped in a chilli, lime and fish sauce dip.

Tip: The signature snack of the seaside town of Vũng Tàu: crisp outside, creamy inside. The pan must be very hot before you add the batter, or the pancakes won't crisp.