Vietnamese coconut and turmeric pancakes

Name: Vietnamese coconut and turmeric pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Spanish, European, Mediterranean, American, Greek, Southern
Ingredients: 2/3 cup (160ml) coconut milk; 2/3 cup (160ml) water; 2/3 cup (90g) rice flour; 1 teaspoon ground turmeric; 1/4 cup (60ml) vegetable oil; 300 gram tempeh, cut into 8 slices; 2 tablespoon hoisin sauce; 8 butter (boston) lettuce leaves; 2 lebanese cucumbers (260g), cut into matchsticks; 1 cup fresh vietnamese mint leaves; 1 cup fresh coriander leaves; 1 cup fresh thai basil leaves; 1 cup (80g) bean sprouts; Pickled carrot; 1/3 cup (80ml) rice wine vinegar; 2 teaspoon caster (superfine) sugar; 2 medium carrots (240g), cut into matchsticks; 1 fresh long red chilli, sliced thinly; Lemon garlic dipping sauce; 1/4 cup (60ml) lemon juice; 2 teaspoon soy sauce; 1 small clove garlic, chopped finely