In another small bowl, combine boiling water with coconut milk, then slowly drizzle into dry mixture, whisking constantly until smooth. Meanwhile, make the dipping sauce: In a small bowl, combine all ingredients and mix well. Make the pancakes: Divide the shrimp into 4 equal portions and season with salt. Pour ½ cup batter into skillet, distributing over and around the filling. Scatter ½ cup bean sprouts over the pancake, cover skillet and cook until sprouts soften, about 2 minutes.

Source: New York Times August 17, 2022 00:23 UTC