Description
Delight in Vietnamese Bánh Khọt, mini savory pancakes with crispy edges and flavorful fillings that invite a culinary adventure.
Ingredients
Scale
- 1 cup Rice Flour
- 1 cup Corn Starch
- 1 tsp Turmeric Powder
- 1 tsp Salt
- 1 cup Coconut Milk
- 1 cup Water
- 2 tbsp Green Onion
- 16 small Small Shrimp
- 2 tbsp Vegetable Oil
- 4 leaves Fresh Lettuce Leaves
- 1 cup Vietnamese Herbs (Mint, Basil, Perilla)
- 1 cup Nước Chấm (Dipping Sauce)
Instructions
- In a mixing bowl, combine rice flour, corn starch, turmeric, and salt. Gradually add coconut milk and water, whisking until smooth. Stir in chopped green onion and let it rest for 15 minutes.
- Season the small shrimp with salt and pepper. In a skillet, heat vegetable oil over medium heat, searing the shrimp for 1-2 minutes until cooked. Set aside.
- Preheat your Bánh Khọt pan on medium heat and brush the molds with oil for a crispy texture.
- Fill each mold with prepared batter, then place a shrimp in each mold.
- Cover the pan and cook for 3-4 minutes until edges are golden brown; remove lid in the last minute to let moisture escape.
- Transfer pancakes to a plate lined with paper towels to absorb oil, serve warm with herbs, lettuce, and nước chấm.
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 pancake
- Calories: 200 kcal
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 50 mg
Keywords: Vietnamese Banh Khot Mini