Whisk 120ml water and sugar in a bowl until dissolved.
Stir in fish sauce, lime juice, bashed garlic, chilli, and julienned carrot to finish the dipping sauce.
Mix rice flour, cornflour, turmeric, salt, pepper, coconut milk, and 310ml water into a thin batter.
Fry shallots and garlic in peanut oil until fragrant.
Add sliced pork and prawns to the pan and cook through before transferring to a bowl.
Pour a ladle of batter and some filling into a lidded pan and cook until crisp.
Add beansprouts to half of the pancake, cook for one minute, and fold.
Assemble by placing sliced pancakes onto lettuce leaves topped with cucumber, mint, and coriander.