Teresa's Recipes
Banh Khot - Vietnamese Mini Pancakes
Banh Khot is an exquisite treasure from Vietnamese cuisine, often enjoyed as a delightful street food. These savory mini pancakes are delicately crispy on the outside, soft and fluffy on the inside, enveloping a succulent shrimp within. Made from rice flour and creamy coconut milk, they are a mouth-watering fusion of textures and flavors. Served alongside a tangy dipping sauce and garnished with fresh cilantro and green onions, every bite of Banh Khot is a journey to the vibrant food culture of Vietnam.
Ingredients
- A handful, finely chopped Fresh cilantro
- 2 tablespoons Lime juice
- 1 tablespoon Sugar
- 2 tablespoons Rice vinegar
- 2 tablespoons Fish sauce
- For brushing Vegetable oil
- 12 pieces, peeled and deveined Shrimp
- 2, thinly sliced Green onions
- 1/2 teaspoon Turmeric powder
- 1/2 cup Water
- 1 cup Coconut milk
- 1 cup Rice flour
Dietary Notes
- Servings: 4
- Dish Type: Appetizer
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Calories: 300
- Fat: 10g
- Carbs: 40g
- Protein: 10g
- Sodium: 500mg
- Sugar: 5g
Instructions
- In a mixing bowl, combine the rice flour, coconut milk, water, and turmeric powder. Whisk the mixture until it is smooth without any lumps.
- Heat a non-stick Banh Khot pan or a small skillet over medium heat. Brush each mold with a bit of vegetable oil.
- Pour the batter into each mold, filling them about halfway. Place a shrimp on top of the batter in each mold.
- Cover the pan and let the Banh Khot cook for about 3-4 minutes, or until the edges turn crispy and acquire a golden-brown hue.
- Carefully lift the Banh Khot from the pan using a silicone spatula and transfer them to a serving plate.
- Prepare the dipping sauce by mixing together fish sauce, rice vinegar, sugar, and lime juice in a small bowl. Stir until the sugar is fully dissolved.
- Serve the Banh Khot hot, sprinkling the mini pancakes with sliced green onions and fresh cilantro. Accompany these with the tangy dipping sauce on the side.