Vietnamese

Bánh Khọt (Mini Savory Pancakes)

Name: Bánh Khọt (Mini Savory Pancakes)
Total time: 60 min
Yield: 1 servings
Cuisine: Vietnamese
Ingredients: 1 cup rice flour; 1/2 cup coconut milk; 1 cup water; 1/2 tsp turmeric powder; 1/2 lb small shrimp, peeled and deveined; 2 scallions, thinly sliced; 1/4 cup dried mung beans, steamed until soft; Lettuce, mint, mustard greens for wrapping; Nước Chấm dipping sauce

Bite-sized savory pancakes made with rice flour and coconut milk, topped with shrimp.

60 minutes

Serves 1

Appetizer

Contains common allergens

Dairy mustard Seafood Shellfish Wheat

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Instructions

6 steps

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.

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