Vietnamese Mini Savory Pancakes Banh Khot Recipe

Crafting these crispy shrimp pancakes is like attending a flavor party where coconut milk and turmeric headline, shrimp is the guest of honor, and every bite has you reaching for more fresh herbs and dipping sauce. 🍤✨

I take great delight in preparing the Vietnamese Mini Savory Pancakes, Banh Khot, for their crisp texture and rich flavor. They are made with rice flour, cornstarch, and a hint of turmeric.

The batter is made creamy with coconut milk, and the topping is succulent shrimp. My home is filled with the aroma of fresh herbs and spices, like garlic powder and black pepper, as I make this dish.

Then we sit down to a meal made with the perfect balance of fresh and crisp.

Ingredients

• Rice flour: Key for a crispy texture, rich in carbohydrates, gluten-free.
• Coconut milk: Adds richness and subtle sweetness, contains healthy fats.
• Turmeric powder: Offers vibrant color and earthy flavor, praised for anti-inflammatory properties.
• Shrimp: High in protein, low in calories, provides essential omega-3 fatty acids.
• Green onions: Adds a mild oniony flavor, rich in vitamins A and C.

Ingredient Quantities

• 1 cup rice flour
• 1/4 cup cornstarch
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon salt
• 1 1/4 cups coconut milk
• 1/2 cup water
• 2 green onions, finely chopped
• 1 pound small shrimp, peeled and deveined
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• Vegetable oil for frying
• Fresh lettuce leaves (for serving)
• Fresh herbs (mint, cilantro, basil) for garnish
• Fish sauce for dipping

How to Make this

1. In a mixing bowl, blend together the rice flour, cornstarch, turmeric powder, and salt. Slowly, and while whisking, add the coconut milk and water to the dry ingredients until the mixture is smooth and resembles a batter.

2. Mix the batter with the finely chopped green onions and let it rest for about 15 minutes.

3. Garlic powder and black pepper give the shrimp extra flavor. Tossing ensures that the seasonings are evenly distributed.

4. Warm a small amount of cooking oil in a mini pancake or Bánh Khọt pan at medium heat.

5. Fill each pan well with batter to about 3/4 of the way full.

6. Position a single shrimp in the heart of each pancake well, on top of the batter and in the center.

7. Put a lid on the pan and cook for 3-5 minutes, or until the batter is firm and the edges are golden and crispy.

8. Remove the pancakes from the pan using a spoon and take great care to keep them intact. Repeat this next step with alarmingly straightforward instructions: Take the remaining batter and shrimp and make shrimp pancakes.

9. Place the pancakes on a serving plate, alongside fresh lettuce leaves and some choice fresh herbs.

10. Serve fish sauce for dipping, wrapped in lettuce and herbs if desired, hot with.

Equipment Needed

1. Mixing bowl
2. Whisk
3. Measuring cups
4. Measuring spoons
5. Mini pancake or Bánh Khọt pan
6. Lid for the pan
7. Spoon (for removing pancakes)
8. Serving plate

FAQ

• Q: Can I use a different flour if I don’t have rice flour?A: For Banh Khot, rice flour is vital for texture; it imparts a light, crispy shell. If you substitute it, you might not get the same result.
• Q: What can I use as an alternative to shrimp?A: You can utilize minced scallops, little chunks of fish, or a meatless alternative like mushrooms that you prefer.
• Q: How do I prevent the pancakes from sticking to the pan?A: Use a pan with a non-stick surface and make sure it’s very well oiled before you pour in the batter. Adjust the amount of oil as needed between batches.
• Q: What is the ideal cooking time for the pancakes?A: Each side should be cooked for 2-3 minutes until the edges are golden brown and crispy.
• Q: Can the batter be prepared in advance?A: Yes, you can prepare the batter up to a day in advance. Just make sure to stir it well before using it.
• Q: What types of lettuce are best for serving with Banh Khot?A: Fresh, crisp lettuce is best for making the pancakes. Butter, leaf, and romaine lettuce are good options.

Vietnamese Mini Savory Pancakes Banh Khot Recipe Substitutions and Variations

Rice flour: May be exchanged for a gluten-free flour blend or slightly different textured tapioca flour.
Substitute almond milk mixed with a little coconut essence for a lighter option.
Shrimp: Replace with diced tofu or mushrooms for a vegetarian alternative.
Use soy sauce or tamari combined with a little lime juice for a vegan substitute.
Use of Fresh Herbs: If other herbs are unavailable, use parsley or dill.

Pro Tips

1. Batter Consistency Ensure the batter is smooth and lump-free by whisking gradually as you add the coconut milk and water. The batter should be slightly runny to allow thin, even pancakes.

2. Rest the Batter Allow the batter to rest for at least 15 minutes after mixing in the green onions. This helps the flour absorb the liquid better, resulting in a smoother texture.

3. Preheat the Pan Make sure the pan is well-heated before adding the batter. A consistent medium heat allows the pancakes to develop a crispy edge while cooking evenly throughout.

4. Shrimp Seasoning Season the shrimp in advance to let the flavors penetrate more deeply. You can add a pinch of paprika or cayenne for extra spice if desired.

5. Serving Tip Serve immediately while hot to preserve the crispy texture. Encourage diners to wrap the pancakes in lettuce with fresh herbs and dip them in fish sauce for a full explosion of flavors and textures.