Peel and devein the shrimp, then cut each shrimp into quarters. Slice the pork belly thinly into small pieces and season with 1/2 teaspoon seasoning powder and a pinch of pepper. Rinse the bean sprouts and drain well. Heat a pan and sauté the garlic until fragrant, then add the pork and cook until done. Add the bean sprouts, more seasoning powder, and a little sugar to taste. Stir in the green onion, then remove from heat and place the mixture in a colander to drain excess liquid.

Prepare the coconut milk according to the instructions on the package. Heat a mini skillet over medium heat, add oil, then pour in the batter. Add some whole mung beans, then top with the pork, shrimp, and bean sprout filling. Drizzle a little more oil to make the pancakes crispier.

When the pancakes are golden, use a small spatula to fold them in half, press down gently, then remove and arrange on a plate. Serve with fish sauce and fresh herbs.