Soak the mung beans in water overnight.
Strain, then steam over high heat for 15 minutes. Set aside.
To make the dipping sauce, combine everything in a bowl and whisk together until combined. Set aside until ready to serve.
For the batter, whisk the rice flour, cornstarch, turmeric, and salt in a bowl and mix well.
Whisk in the coconut cream until there's no lump. Stir in the green scallion. Let the batter rest for an hour.
Place a 7-hole ebelskiver pan over medium-high heat and brush each hole with oil.
Working quickly, pour 1 1/2 tablespoons of batter in the hole using a spoon to press the batter along the edges of the hole. Top with each banh khot with a prawn and 1/2 tsp of mung bean.
Cover the pan with a lid and cook for 4 minutes until the bottom and edges are crispy, prawns cooked through, and batter turned yellow.
Using a spoon remove the banh khot from and transfer them to a plate.
Repeat the steps above until your ingredients are out. You should get 28 pancakes.
Serve immediately with herbs and dipping sauce.