Banh Khot (Vietnamese Mini Pancakes)
Vietnamese mini pancakes made with a turmeric, coconut batter topped with shrimp, green onions, and scallion oil, all served with fresh herbs and Vietnamese dipping sauce.
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 20 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup rice flour
- 2 tbsp corn starch
- 1 tsp turmeric powder
- ½ tsp salt
- ½ cup coconut milk (full fat)
- 1 ½ cup water
- 20 pieces shrimp
- ⅓ cup green onions (thinly sliced, divided)
- ¼ cup neutral oil
- 1 head lettuce
- ¼ cup mint
- 1 cucumber (thinly sliced)
- 1 ½ cup Vietnamese dipping sauce
Instructions
- 1
Combine 1 cup of rice flour, 2 tbsp of corn starch, 1 tsp of turmeric powder, ½ tsp of salt, ½ cup of coconut milk, and 1 ½ cup of water in a bowl. Mix and set aside.
- 2
Mince ⅓ cup of green onions and divide in half. Combine half the green onions and ¼ cup of neutral oil in a sauce pan. Cook for 15-30 seconds until the onions are shiny. Pour into a small bowl and set aside.
- 3
Heat an aebleskiver pan over medium low heat (~5 minutes). Add a small amount of oil to each hole.
- 4
Using a ladle or large spoon, pour batter in the holes. The batter should reach the top of each hole. Sprinkle a few pieces of green onion into each hole. Cover and let it cook for 6-8 minutes.
- 5
Uncover the pan and top each pancake with 1 shrimp. Cover and let it cook for 1-2 minutes until the shrimp is cooked.
- 6
Uncover the pan and sprinkle a little bit of scallion oil (made in step 2) onto each pancake. Cook for another 1-2 minutes until the desired crispiness on the bottom. Optional: Using 2 spoons, flip the pancake upside down to crisp up the top of the pancake. Spoon the pancakes out of the pan and repeat the cooking process until the batter is used up.
- 7
Serve with fresh herbs and Vietnamese dipping sauce.