Photograph of the finished Banh khot mini savoury pancakes

Vietnam · Bánh khọt

Banh khot mini savoury pancakes

40 min Hands-on time + 30 min waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Rice flour Rice flour 8.5 oz
  • Photograph of Coconut milk Coconut milk 1 cups
  • Photograph of Turmeric powder Turmeric powder 0.1 oz
  • Photograph of Prawns Prawns 11.3 oz
  • Photograph of Spring onion Spring onion 1.4 oz
  • Photograph of Oil Oil ⅓ cup
  • Photograph of Fish sauce Fish sauce ⅓ cup
  • Photograph of Sugar Sugar 1.1 oz
  • Photograph of Green papaya Green papaya 3.5 oz
  • Photograph of Lettuce Lettuce 4.2 oz
  • Photograph of Herbs Herbs 2.1 oz
  • Photograph of Chilli Chilli 4

Method

  1. 1 Mix rice flour with coconut milk, cold water, turmeric powder, and a pinch of salt, then let the dough rest for 30 minutes.
  2. 2 Peel the shrimp, marinate with pepper and a little fish sauce for 10 minutes.
  3. 3 Heat the mini pancake mold, grease it with oil until very hot, then pour the batter into two-thirds of the mold.
  4. 4 Place a shrimp on top, cover and cook for 3 minutes until the edges are golden and crispy, then sprinkle with chopped green onions.
  5. 5 Mix sweet and sour fish sauce with shredded green papaya, and serve with lettuce and herbs.

With an appliance

  • Oven 42 min

    Replace steps 3 and 4: preheat the baking pan to 220 degrees, grease with oil, pour in the batter, place the shrimp on top, and bake on the lower rack for 10 minutes, rotating the pan at the 5th minute; turn on the bottom heat for the last 2 minutes to crisp the edges.

Start cooking