Banh Khot (Crispy Vietnamese Mini Shrimp Pancakes)
Quick answer
- Total time
- 45 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Crisp at the edges and custard-soft in the middle, these small cup-shaped pancakes come from Vung Tau on Vietnam's southern coast.
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Coconut milk in the rice batter adds a gentle richness, and shrimp and scallion placed on top cook with the batter before it sets. They are wrapped in lettuce or herbs and dipped in a fish sauce and sugar mix.
Ingredients
Instructions
- 1
Whisk 150g rice flour, 160ml coconut milk, and 120ml water until the batter looks smooth and pourable.
Press out any lumps against the bowl, then rest it for 10 minutes so the rice flour hydrates evenly.
- 2
Peel and devein 120g shrimp, rinse them briefly, and pat them dry so they sear instead of steaming.
Heat a little oil over medium heat and cook just until they turn pink, then remove them before they toughen.
- 3
Stir 1.5 tbsp fish sauce with 1 tsp sugar until no sugar grains remain, then set this sauce aside for serving.
- 4
Brush a specialty griddle or small egg pan lightly with oil and heat it over high heat until the oil shimmers.
Stir the rested batter again because rice flour settles, then fill each hollow only about 70% full.
- 5
Top each portion with a shrimp and some of the 20g chopped scallion, then cover the pan.
Cook over medium-high heat for about 3 minutes so steam sets the center while direct heat starts crisping the edges.
- 6
Uncover and check that the edges are browned, crisp, and pulling slightly from the pan.
When the centers are softly set with no wet batter, lift them out carefully and serve hot with the prepared sauce.
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