Banh Khot Recipe - Crispy Vietnamese Mini Shrimp Pancakes
Learn how to make banh khot, crispy Vietnamese mini shrimp pancakes from Vung Tau. Rice flour and coconut milk batter is poured into hot round molds, creating golden cups with custardy centers and a whole shrimp pressed into each one. Wrapped in lettuce and fresh herbs, then dipped in nuoc cham - ready in just 45 minutes.
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Instructions
- 1
Whisk rice flour, coconut milk, and water into a smooth batter and rest 10 minutes.
- 2
Chop shrimp and lightly cook in a pan.
- 3
Heat oiled mini molds and fill each about 70% with batter.
- 4
Top with shrimp and scallion, cover, and cook until the base turns crisp.
- 5
Mix fish sauce and sugar for a dipping sauce and serve together.
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