Make the Bánh Xèo Batter (Sizzling Crepe Batter)

1. Combine solid ingredients in a mixing bowl
2. Mix in the coconut milk until homogenous and allow to rest for at least 30 minutes
3. Mix in the beer / sparkling Water and set aside

Make the Dipping Sauce

1. Combine all the ingredients and stir until sugar is fully dissolved
2. Set aside

Put It All Together

1. Devein the shrimp and peel if desired
2. Julienne the scallion whites and place in ice water for 20 minutes
3. Cut the scallion greens into 3 cm long pieces
4. Place the mung bean sprouts in ice water for 20 minutes
5. Strain the scallion whites and mung bean sprouts
6. Season a small skillet or crepe pan with oil and bring to medium-high heat.
7. Place some scallion greens, white onions, and 4 shrimps into the pan and quickly using a 4oz ladle add the Bánh Xèo batter as evenly and thoroughly as possible
8. Cook the batter until the bottom is set and add more oil under the Bánh Xèo if necessary
9. Add as many mung bean sprouts as desired and cover with a lid to finish cooking the shrimp and steaming the sprouts
10. Once the Bánh Xèo is cooked, with minor browning remove the Bánh Xèo onto a tray with a wire rack to help drain excess oil
11. Serve with lettuce, mint, cilantro, mung bean sprouts, rice paper, and nước chấm.