Banh khot – mini coconut pancakes with shrimp Recipe
Banh khot are small, crispy pancakes made from a rice-and-coconut batter, fried in a special pan with indentations and served with shrimp and herbs. In Vietnam they are often eaten at family dinners or gatherings with friends, because everyone can wrap the pancakes in lettuce leaves and dip them in sauce. The flavour is gently coconutty, slightly salty and very moreish – a bit like a cross between potato pancakes, shrimp and crêpes.
Vietnam
Difficulty: Medium
☀️
Lunch
🍽️
Dinner
🎉
Party
🌿
Mild
Salty
Umami
Crunchy
Fresh
Nutty
Filling
Prep Time
30 min
Cook Time
30 min
Total Time
60 min
Servings
4
Ingredients
- rice flour - 200 g
- cornstarch or potato starch - 30 g
- coconut milk from a can, well shaken - 400 ml
- water - 150 ml
- turmeric for colour - 0.5 teaspoons
- salt - 0.5 teaspoons
- shrimp peeled, medium-sized - 250 g
- chives - 0.5 bunch
- vegetable oil for frying - 6 tablespoons
- lettuce e.g. butterhead, for wrapping - 1 head
- fresh mint - 1 handful
- fresh coriander - 1 handful
- fish sauce for the dipping sauce - 3 tablespoons
- rice vinegar or lime juice - 2 tablespoons
- sugar - 1.5 tablespoons
- garlic finely chopped for the sauce - 2 cloves
- fresh chilli finely chopped for the sauce - 1 piece
Main Ingredient:
rice flour
Preparation
- In a bowl mix the rice flour, starch, turmeric and salt. Add the coconut milk and water and whisk until you get a smooth, fairly thin batter without lumps. Set aside for 15–20 minutes.
- Rinse the shrimp, pat dry with paper towel and, if they are large, slice them in half lengthwise. Finely chop the chives.
- Prepare the sauce: in a small bowl mix the fish sauce, rice vinegar, sugar, garlic and chilli. Stir until the sugar dissolves. Taste – the sauce should be salty-sour-sweet with a gentle heat.
- Rinse and dry the lettuce leaves, and strip the herbs from any thick stems.
- Heat a pan with small indentations (you can also use a fried-egg pan or a regular small frying pan) over medium heat. Add a little oil to each indentation.
- When the oil is hot (a drop of batter should sizzle and form bubbles), pour a thin layer of batter into each indentation, just enough to cover the bottom.
- Place 1–2 shrimp in the centre of each pancake and sprinkle with a little chives. Fry for 3–4 minutes until the edges are golden and crisp and the centre is set.
- If you are using a regular pan, pour in small pools of batter to form mini pancakes and proceed in the same way, making sure they stay thin.
- Lift the pancakes out with a spoon or spatula onto a plate lined with paper towel to drain any excess oil.
- Serve the pancakes hot, wrapping them in lettuce leaves with herbs and dipping them in the prepared sauce.
Storage
In fridge:
1 days
Freezing:
No
Fried pancakes taste best fresh, but you can reheat them briefly in a hot dry pan or oven to crisp them up again. Store the cooled pancakes in an airtight container in the fridge for up to 1 day and keep the herbs and sauce separately.
Recipe submitted by
Marek, Site owner
Published:
Updated:
Oceń przepis
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