Banh Khot - Vietnamese Mini Pancakes

Ingredients

Fresh cilantro

a handful, finely chopped

Lime juice

2 tablespoons

Sugar

1 tablespoon

Rice vinegar

2 tablespoons

Fish sauce

2 tablespoons

Vegetable oil

for brushing

Shrimp

12 pieces, peeled and deveined

Green onions

2, thinly sliced

Turmeric powder

1/2 teaspoon

Water

1/2 cup

Coconut milk

1 cup

Rice flour

1 cup

Instructions

1. In a mixing bowl, combine the rice flour, coconut milk, water, and turmeric powder. Whisk the mixture until it is smooth without any lumps.
2. Heat a non-stick Banh Khot pan or a small skillet over medium heat. Brush each mold with a bit of vegetable oil.
3. Pour the batter into each mold, filling them about halfway. Place a shrimp on top of the batter in each mold.
4. 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.
5. Carefully lift the Banh Khot from the pan using a silicone spatula and transfer them to a serving plate.
6. 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.
7. 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.