In a large bowl, combine rice flour, sugar, salt, and turmeric powder.

Whisk in coconut milk to form a thick batter.

Gradually add chilled water until the batter reaches a crepe-like consistency.

Let the batter rest.

Heat olive oil in a shallow-fry pan over medium heat.

Add shrimp and cook for 1 minute, then add black pepper and salt.

Turn shrimp and cook until opaque, about 1 minute.

Add lemon juice and transfer to a plate.

Heat sunflower oil in a wok.

Add ginger-garlic paste and sauté for 30 seconds.

Add chicken pieces, turmeric powder, cumin powder, and chili powder and stir-fry for 1 minute.

Add tomato sauce, salt, and sugar, mix well, cover, and cook chicken over low heat until tender.

Sprinkle garam masala powder and turn off the heat.

Heat a crepe pan to medium flame, add a small amount of oil.

Stir the crepe batter well and pour 1/2 cup batter into the saute pan.

Swirl the pan to coat the bottom.

Lay 3-4 shrimp and roasted chicken over one half of the crepe and add veggies.

When the middle of the crepe looks cooked and the edges begin to brown, fold the crepe over.

Slide the crepe onto a plate.

Serve the Bánh Xèo with fresh Charred Corn and Radish Salad and Nuoc Cham Chay Dipping Sauce.