In a medium bowl, whisk the rice flour together with 2 cups of water. Add tumeric and scallion and mix well. Set batter aside. (Can be kept in frig. for up to three days.)
In a large nonstick skillet, heat 1 1/2 tsp of oil over high heat. Add 3 slices of pork, shrimp, few slices of onion, and 1 slice of mushroom. Seasoned with salt and pepper. Cook until onion starts to brown slightly, about 1 min. Stir the rice flour batter and ladle 1/3 cup of it into the pan. Tilt the pan to distribute the batter evenly. Keep the heat high, cover, and cook until the sides of the pancake turns deep brown and curled up, about 3-4 minutes. Scatter 1/4 cup of sprouts onto the pancake. Fold it in half and slide it onto a warm plate. Serve the pancakes with dipping sauce on the side. You can eat it wrapped in lettuce and herbs or plain. Suggested herbs are mint and basil.
From the Dinner Co-op