For the batter, mix all ingredients together, mix well and refrigerate. (consistency should be runny batter, looser than waffle or pancake batter)

For sauce, mix all ingredients together, should taste tart and sweet with a good solid taste of the sea and a hint of sweet from the honey. Also the rjapanese radish should add to the flavor.

Heat up on high, some vegetable oil a extra large stick free pan or wok. Add the batter fry until top of batter starts to bubble turn down to half heat and cover for 5-10 minutes. Check to see bottom crisp has been achieved. Turn down low add shrimp, onion and mung beans. TOP should still be kind of sticky. Cover keep cooking on low untill entire crepe can be manipulated and folded over. Crepe should be very nicly crisp.

Once crepe is folded add to plate with extra herbs like the Napa cabbage and shiso and all others in list not mentioned in last step for filling.