• Preheat the oven to 160°C
• Whisk the rice flour, coconut milk, iced water, turmeric, salt and pepper into a batter and let it rest for at least 20 minutes for the rice flour to expand

Nuoc cham dipping sauce

• To prepare nuoc cham dipping sauce, melt sugar in the hot water and add in the rest of the ingredients. Stir to combine and set aside
• Cook the Lilydale Breast Steaks as per instructions on pack. Set aside and keep warm
• Get a small non-stick fry pan on medium-high heat until it is smoking hot. Spoon a ladle full of the batter in the centre of the fry pan and swirl the mixture around with a little up the sides. The pancake should come away from the edges when done. Keep the pancakes warm in the oven while you continue to make others
• Slice the chicken and serve with the beansprouts inside the crispy pancakes, along with the nuoc cham and a selection of Asian herbs