1. Combine the rice flour, cornstarch, turmeric powder and salt in a large mixing bowl. Whisk together to mix well.

2. Gradually pour the coconut milk and 1 cup of water while whisking continuously until a smooth batter forms.

3. Add the sliced green onions, bean sprouts, mushrooms and sliced shrimp to the batter. Mix well to combine all the ingredients.

4. Heat a non-stick skillet over medium heat. Add a small amount of vegetable oil to coat the bottom of the pan.

5. Pour a ladleful of the pancake batter onto the hot pan and tilt the pan to spread the batter evenly into a thin, circular shape. Cook for 2-3 minutes until the edges turn crispy and golden brown.

6. Flip the pancake using a spatula and cook on the other side for 2-3 minutes. Remove the pancake from the pan and transfer it to a serving plate.

7. Repeat the process with the remaining batter.

8. In a small saucepan, combine the fish sauce, rice vinegar, sugar, ½ cup of water, minced garlic and chili. Heat over low heat and stir occasionally until the sauce is well combined.

9. Serve the pancakes hot with the dipping sauce, lettuce and herbs on the side.