Hue Pancake: Banh Khoai

Name: Hue Pancake: Banh Khoai
Ingredients: 4 ounces/ 100 g pork liver; 1 tablespoon vegetable oil; 3 cloves garlic, finely diced (1 tablespoon); 1 tablespoon finely diced red shallots; 2 ounces/50 g minced pork; 1/2 cup hoisin sauce (salty variety); 2 tablespoons sugar; 1/2 tablespoon shrimp paste, mixed with 2 tablespoons water; 1/2 cup pork stock; 1 tablespoon peanut butter; 1 tablespoon corn flour, diluted with water; 3 tablespoons crushed roasted peanuts; 2 tablespoons toasted sesame seeds; Vegetable oil, for stir-frying; 2 cloves garlic, minced; 7 ounces/200 g school prawns, legs and heads trimmed; 7 ounces/200 g boneless pork belly, fat trimmed, thinly sliced; 17 1/2 ounces/500 g bean sprouts; 1/2 cup spring onions, sliced; 3 1/2 ounces/100 g rice flour; 5 1/4 teaspoons/25 g plain (all-purpose) flour; 1 teaspoon turmeric powder; 1/2 teaspoon salt; 1/2 teaspoon bicarbonate of soda (baking soda); 5 fluid ounces /150 ml coconut milk; 5 fluid ounces/150 ml soda water; 2 eggs beaten; Lettuce; 1 bunch fresh perilla leaves; 1 bunch fresh mint leaves