Bánh Khot ~ Crispy & Savoury Mini Vietnamese-Styled Pancakes

These pancakes are a popular snack in Vietnam, a mini version of Vietnamese-Style Crispy Pancakes. To make this pancake you will need an Asian-styled pancake pan, or also known as Banh Khot pan. The pancake is light and crisp. They are just perfect wrap with some herbs and serve with a light dipping sauce, as shown in the video.




Bánh Khot ~ Crispy & Savoury Mini Vietnamese-Styled Pancakes

Ingredients

Batter
100 grams Rice Flour
50 grams Corn Starch
7m ml Coconut Milk
225 ml Warm Water
1/2 tsp Ground Turmeric
2 tsp Sugar
1/4 tsp Sea Salt
Peanut or Vegetable Oil, for cooking

Filling
12 Large or 24 Medium Shrimps, peeled
2 Scallions/Green Onion, finely sliced

Accompaniment
Green or Red Leaf Lettuce
Coriander
Mint Leaf
Asian Basil

Dipping Sauce
5 to 6 Bird’s Eye Chilies, chopped
2 Clove Garlic, chopped
4 to 6 Tbsp Cane Sugar
3/4 Cup Warm Water
6 to 8 Tbsp Fish Sauce
3 Tbsp Lime Juice

Method

Dipping Sauce: Combine sugar and warm water, stir until sugar dissolves. Then mix in the chilies, garlic, fish sauce and lime juice and set aside.

Batter: Combine the batter ingredients in a bowl and stir until well blended. Set aside for 30 minutes or refrigerate overnight. Bring it back to room temperature before cooking. Then add scallions and mix well.

Heat a mini pancake pan and make sure to oil all the mould, over medium-high heat.

When the pan is hot. Pour about 2 Tbsp of batter and rotate the pan, to cover all the sides. Top with shrimps and cover with a lid and cook for about 1 1/2 minutes. Then drizzle or brush some oil all over the sides of the mould. Cover and cook for another minute. Once the pancakes are crisp and golden brown. Remove with a palette knife.

To serve, place a lettuce on a plate, top with herbs, pancake, wrap it up and serve with dipping sauce.

Makes 20 to 22 mini pancakes.