Banh Khot — Crispy Mini Coconut Turmeric Pancakes with Shrimp
Tiny, golden-domed pancakes with impossibly crispy edges and soft, custardy coconut centers, each topped with a single pink shrimp and a crown of scallion oil. Popped out of a special cast-iron mold and eaten wrapped in lettuce with herbs and nuoc cham, these addictive little bites from Vung Tau are breakfast finger food at its absolute finest.
Ingredients
- 1 cup rice flour
- 2 tablespoons tapioca starch
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon salt
+ 10 more ingredients
Instructions
Whisk together rice flour, tapioca starch, turmeric, and salt in a mixing bowl. Add coconut milk and water, whisking until the batter is completely smooth and the consistency of thin cream. Let it rest for 10 minutes.
Prepare the nuoc cham by dissolving sugar in warm water, then stirring in fish sauce, lime juice, garlic, and chili. Set aside.
Heat a banh khot mold (or an aebleskiver pan, or a mini muffin tin) over medium heat. Add about 1/2 teaspoon of vegetable oil into each well and heat until the oil shimmers.
Give the batter a stir, then fill each well about three-quarters full. Immediately place one shrimp on top of each pancake and sprinkle with sliced scallions.
Cover the pan and cook for 3 to 4 minutes until the bottoms are deep golden and crispy and the tops are set and slightly puffed.
Use a small spoon or skewer to carefully pop each pancake out of the mold. The bottoms should be gorgeously crispy while the centers remain soft and creamy.
Drizzle the warm scallion oil over the pancakes.
To eat, place a pancake or two onto a lettuce leaf, add fresh herbs and pickled vegetables, wrap it up, and dip into the nuoc cham.
Nutrition Estimate
Per serving • Estimated by Blinner AI