Banh Xeo Vietnamese Crepe

Name: Banh Xeo (Vietnamese Crepe)
Ingredients: One 14-ounce banh xeo (pancake flour) powder mix; 1 teaspoon curry powder; 2 ounces coconut cream; Vegetable oil, for cooking; 1 head green cabbage, shredded; 1 large carrot, shredded; 2 cups bean sprouts; 18 ounces cooked and shredded chicken breast; Eighteen 31/35 white shrimp, butterflied; 18 pieces butter lettuce; 18 sprigs each fresh cilantro, basil and mint; Mung's Gourmet Nuoc Cham Sauce, recipe follows; 8 ounces sugar; 5 ounces white vinegar; 4 ounces fish sauce (good quality); 2.5 ounces sambal chile paste; 0.5 ounce crushed garlic (8 cloves)