Banh Khoai Mon

Ingredients

• Rice flour (1 cup)
• Coconut milk (1 cup)
• Water (1/2 cup)
• Taro root, grated (1 cup)
• Salt (1/2 teaspoon)
• Vegetable oil (2 tablespoons)
• Shrimp, peeled and deveined (1 cup)
• Bean sprouts (1 cup)
• Green onions, chopped (1/4 cup)
• Fresh herbs (cilantro, mint, basil) (1/2 cup, mixed)
• Lettuce leaves (for serving)
• Dipping sauce (to serve)
• Hoisin sauce (2 tablespoons)
• Soy sauce (1 tablespoon)
• Lime juice (1 tablespoon)
• Fish sauce (1 tablespoon)

Instructions

1. In a large bowl, combine the grated taro root, rice flour, coconut milk, water, and salt. Mix well until the batter is smooth and well combined.
2. In a small bowl, prepare the dipping sauce by whisking together the hoisin sauce, soy sauce, lime juice, and fish sauce. Adjust to taste if needed. Set aside.
3. Heat 1 tablespoon of vegetable oil in a non-stick skillet over medium heat.
4. Pour a ladleful of the batter into the skillet, spreading it out to form a thin pancake. Cook for 2-3 minutes until the edges are crispy and golden brown.
5. Gently flip the pancake and cook for an additional 2-3 minutes until fully cooked and golden. Remove from the skillet and set aside. Repeat the process with the remaining batter to make more pancakes.
6. In the same skillet, heat the remaining tablespoon of vegetable oil. Add the shrimp and sauté until pink and opaque, about 2-3 minutes.
7. Add the bean sprouts and chopped green onions to the skillet, and stir-fry for 1-2 minutes until the bean sprouts are slightly wilted.
8. To serve, place a pancake on a plate and top it with the shrimp and bean sprout mixture.
9. Fold the pancake in half and serve with lettuce leaves and a generous serving of fresh herbs. Drizzle the prepared dipping sauce over the top or serve it on the side.