Bánh Khọt (Mini Savory Pancakes)
Bite-sized savory pancakes made with rice flour and coconut milk, topped with shrimp.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Prepare Batter: Whisk together the rice flour, coconut milk, water, turmeric, and a pinch of salt. Stir in half of the sliced scallions. Let the batter rest for 30 minutes.
- 2
Prepare Toppings: Sauté the remaining scallions in a little oil to make scallion oil. Have the steamed mung beans and raw shrimp ready by the stove.
- 3
Heat the Pan: Use a cast-iron Bánh Khọt pan (similar to an aebleskiver pan). Heat over medium-high. Add a generous drizzle of oil into each indentation until shimmering.
- 4
Pour Batter: Pour the batter into each mold until about 2/3 full. The oil should sizzle and fry the edges immediately.
- 5
Add Fillings: Drop a small pinch of steamed mung beans and one shrimp into the center of each pancake. Cover the pan with a lid and cook for 2-3 minutes until the shrimp is pink.
- 6
Crisp and Serve: Remove the lid and cook for another 2 minutes to ensure the bottom is ultra-crispy and golden brown. Remove carefully with a spoon. Serve hot, wrapped in lettuce and mustard greens, dipped in Nước Chấm.
Plan it in Listahan
Add Bánh Khọt (Mini Savory Pancakes) to your week, check it against your household's allergens, and build the shopping list automatically.