For the dipping sauce:
Place the liver on a chopping board. With a heavy knife in each hand chop the liver in a fast motion mincing it finely.
In a medium heated small saucepan, add oil, garlic, shallots, and cook the liver and minced pork for 4 minutes. Add hoisin sauce, sugar, shrimp paste, and pork stock, then stir until the sugar is dissolved.
Bring to the boil, then add peanut butter, corn flour and stir until sauce thickens. Once thickened, add peanuts and sesame seeds. Turn off heat and set aside.
Place a frying pan over medium heat, add 1 tablespoon oil, 1 teaspoon minced garlic, and the prawns and stir-fry for 3 minutes.
Remove the prawns and set aside. Wipe the pan clean, then repeat this process with the pork belly. Set aside.
To make the batter:
Combine the rice flour, plain flour, turmeric, salt, bicarbonate of soda, coconut milk, and soda water. Whisk well and set aside for 10 minutes.
Wash the lettuce leaves and herbs and arrange them on a large platter.
Place a small, about 8 inches/20 cm heavy-based nonstick frying pan over medium heat. Add 2 tablespoons oil. Once the oil is hot, add a thin layer of batter to the pan, swirling to coat the base of the pan. Add 1 tablespoon beaten egg, then add some prawns, pork, spring onions, and bean sprouts.
Fry for 2 minutes or until the base is crisp and browned. Repeat this process with the remaining batter and filling ingredients.
Fold the pancake in half to make it 'smile', and eat with lettuce, perilla, mint leaves, and