Wash and dry the salad leaves and set them aside.
Next, make the crêpe batter. Mix together the flour, turmeric, coconut milk, water, spring onion, salt and sugar in a bowl, making sure it is smooth and free of lumps. It should resemble the consistency of single cream.
To make the filling, heat one teaspoon of oil in a frying pan over a medium–high heat and fry a few slices of shallot until golden. Season the prawns with salt and pepper and add a couple of pieces to the pan for a minute.
Using a shallow ladle, pour in a thin layer of the crêpe batter, swivelling the pan to get it covered all around the edges. Add a handful of beansprouts and chives/coriander (if using) and cover the pan with the lid. Keep the steam in and allow to cook for two minutes with the lid on.
Remove the lid and cook for a further minute, making sure the crêpe is crisp and golden. Fold the crêpe in half, serve or set aside. Repeat this process with the remaining shallots, batter and other ingredients to make the rest of the crêpes. Serve with your leaves and dipping sauce on the side.