1 Put cornflour, turmeric, sugar, salt, coconut milk, water and shallot in a large jug and stir to combine. Cover batter with plastic wrap and set aside.
2 Heat half the oil in a medium heavy-based pan over a medium heat. Cut pork through centre, lengthways, and cook for 2-3 minutes on each side or until cooked through. Transfer pork to a chopping board, stand for 10 minutes, then thinly slice diagonally. Transfer to a plate.
3 Add remaining oil and garlic to pan and cook for 1 minute over a medium heat. Add prawns and cook for 2-3 minutes or until cooked through. Put on plate with pork.
4 Heat a little of the extra oil in a 20cm non-stick pan. Add ¹⁄³ cup batter to pan and swirl to coat. Cook for 3-4 minutes or until crisp on base. Transfer pancake to a serving plate. Repeat with remaining oil and batter. Fill each pancake with a mixture of pork, prawns, sprouts, extra green shallot and mint. Serve immediately.