Vietnamese pancakes with prawns

Name: Vietnamese pancakes with prawns
Ingredients: 8 (280g) cooked tiger prawns, peeled, deveined, tails intact; 1/2 cup (90g) rice flour; 1/4 teaspoon turmeric; 2 tablespoon reduced-fat coconut milk; 2/3 cup (160ml) water; 1 egg; 1 tablespoon olive oil; 8 butter lettuce leaves (pulled from the centre of the lettuce); 1 (130g) lebanese cucumber, sliced into ribbons (see notes); 1 (120g) carrot, sliced into ribbons; 1 cup (80g) bean sprouts; 1/2 bunch fresh mint leaves; 1/2 bunch fresh thai basil leaves; 1 tablespoon warm water; 1 tablespoon lemon juice; 2 teaspoon cane sugar; 1/2 teaspoon fish sauce; 1/2 clove garlic, crushed; 1 fresh small red thai chilli, chopped finely