Place the rice flour, salt, coconut milk, water and eggs in a bowl and whisk until smooth. Stir through the green onion. Heat a lightly greased non-stick frying pan over high heat. Pour ¹⁄³ cupful of the mixture into the pan and tilt to cover the base. Cook for 1–2 minutes each side or until golden. Set aside and keep warm. Repeat with remaining mixture. Serve with lemongrass prawns (see recipe). Makes 8.