Asparagus coconut crêpes with sweet chilli sauce

Ingredients

• 4 rounded tbsp plain flour
• 3 eggs, beaten
• 100ml coconut milk
• ½ tsp turmeric
• 4 tsp sunflower oil
• 4 spring onions, finely sliced
• 2 bunches asparagus (about 20 spears), trimmed
• 2 eggs, hard-boiled and chopped
• 4 tbsp golden syrup or honey
• 4 tbsp light soy sauce
• 4 tbsp lime juice
• 2-4 red chillies, finely chopped
• 1 garlic clove, crushed
• 50g salted, roasted peanuts, ground with a mortar and pestle
• 1 cucumber, thinly sliced
• 1 small bunch mint

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