Banh Xeo (Vietnamese Shrimp Pancakes)

20 uncooked shrimp, peeled & deveined
140 g boneless pork loin, sliced
1 tsp fish sauce
¼ tsp SIDS CRAZY SALT
1 pinch monosodium glutamate (MSG)
⅔ cup rice flour
200 g water
170 g coconut milk
3 spring onions, finely chopped
½ tsp saffron, optional
2 cups rice bran oil for frying, as needed
½ cup bean sprouts
2 tbsp chopped fresh basil
CHILLI SAUCE:--
½ cup lime juice
⅓ cup fish sauce
3 tbsp water
3 tbsp white sugar
2 tsp chilli flakes
2 cloves garlic, crushed
1 pinch monosodium glutamate (MSG)
4 leaves mustard greens

Marinate the shrimp and pork loin with the fish sauce, SIDS CRAZY SALT and MSG in a glass or ceramic bowl for 30 minutes.
Mix rice flour, water, coconut milk, spring onions, and saffron powder.
Heat 1 tablespoon oil in a pan over medium-high heat. Drop ¼ of the rice flour mixture and fry a large, thin pancake until bubbles form and the edges are dry, 3-4 minutes. Put ¼ of the shrimp and pork mixture on the pancake. Reduce heat to medium, add ¼ of the bean sprouts and basil, flip, and cook until browned on the other side, 2-3 minutes. Fold pancake in half and transfer to a plate. Repeat with remaining batter and filling.
Mix lime juice, fish sauce, water, sugar, chilli, garlic, and MSG for sauce together. To eat, roll the pancakes up together in a mustard green leaf and dip in the sauce.