Bánh Khọt (Vietnamese Mini Savory Pancakes)
Bánh Khọt is Vietnam's answer to mini savory pancakes. They're super light with a crispy golden batter that you can hear as you bite!
- Prep time
- 35 min
- Cook time
- 1 hr
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 bag Bánh Khọt flour ((we get it from the Vietnamese supermarket))
- 1/2 US cup day old rice
- 1/2 US cup coconut milk
- 375 mL / 1.6 US cup soda water/beer
- 1 L / 4.22 US cup water
- 2 tbsp cooking oil
- 1 tsp salt ((or to taste))
- 500 g / 1.1 lb prawns ((deveined and peeled))
- 1 tbsp fish sauce ((or to taste))
- 1 tbsp chicken bouillon powder
- 1/2 tsp pepper
- 3 cloves garlic ((finely chopped))
- 10 spring onion heads ((lightly smashed))
- 1 US cup coconut milk
- 1 tsp salt ((or to taste))
- 1 tsp tapioca starch
Instructions
- 1
Marinate the prawns with the garlic, spring onion heads, chicken bouillon powder, salt, fish sauce and pepper for a minimum of 20 minutes.
- 2
Blend the rice and coconut milk in a blender until it has become a puree.
- 3
Mix the Bánh Khọt flour mix with the water, coconut milk and rice blend, soda water or beer, cooking oil and salt until well combined.
- 4
Use a sieve to strain the mixture into a bowl and remove any lumps.
- 5
Set up your Bánh Khọt pan on high heat. When hot, pour 3 tbsp oil in each hole. It's a lot of oil, but that will help it get extra crispy. Note: If you prefer the softer version, use a brush or paper towel to coat the holes with just enough oil to prevent any sticking.
- 6
Pour about 4 tbsp batter in each hole or until 3/4 full, then add a prawn in the center.
- 7
Put a lid over the top and let it fry for 5 minutes or until the prawn is cooked.
- 8
Take the mini savory pancakes out when they have become crispy on the edges and place on a plate lined with paper towels.If you're making the soft version, take them out when the center has just cooked so it stays lightly gooey in the middle.
- 9
In a small saucepan, heat up the coconut milk and stir in the salt and tapioca starch until it has slightly thickened.
- 10
Pour it in each of the pancakes and serve fresh with Vietnamese herbs, lettuce, spring onion oil, pickled carrots and daikon and a dipping sauce!