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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.

Comments

  1. Wow! My mom would love this. She grew up in Vietnam. I just need to source one of those pans for her!

    ReplyDelete

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