Bánh Khọt (Mini Crispy Shrimp Pancakes)
Local name: Bánh khọt
In short: Small, crisp-edged turmeric and coconut rice cakes topped with a shrimp, served with lettuce, fresh herbs and a sweet and sour fish sauce dip. It takes about 1 h 5 min in total and makes 4 servings.
- Prep
- 25 min
- Cook
- 40 min
- Resting
- 30 min
- Total
- 1 h 5 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 420 kcal
Bánh khọt are bite-size rice flour and coconut cakes from southern Vietnam, cooked in a pan with small round molds until the edges are crisp and the centers stay soft. Each one holds a shrimp and a brush of spring onion oil. You wrap them in lettuce with mint and perilla, then dip them in nước chấm. They are a popular snack and party dish, best eaten straight from the pan.
Instructions
- Whisk the rice flour, cornstarch, turmeric, salt and sugar with the coconut milk and water until smooth. Stir in the 2 sliced spring onions and rest the batter for 30 minutes.
- Make the spring onion oil: put the 3 sliced spring onions and a pinch of salt in a small heatproof bowl. Heat the 3 tablespoons of oil until very hot and pour it over them.
- Toss the shrimp with the salt and pepper.
- Heat a bánh khọt pan over medium-high heat. Brush each mold generously with oil and let the pan heat for 2 minutes, until very hot.
- Stir the batter, then pour about 1 tablespoon into each mold, filling it three-quarters full. It should sizzle. Top each with 1 or 2 shrimp, cover and cook for 3 minutes.
- Uncover and cook for 1 to 2 minutes more, until the bottoms are golden and crisp and the shrimp are pink. Lift the cakes out with a spoon or a skewer.
- Brush with the spring onion oil. Serve hot with lettuce, herbs and the dipping sauce, wrapping each cake in a lettuce leaf with herbs before dipping.
Tips
- Let the pan get properly hot and oil each mold generously, so the batter sizzles on contact. Stir the batter before every batch, because the rice flour settles.
- No special pan? Pour the batter into a well-oiled, preheated mini muffin tin and bake at 230°C (450°F) for 12 to 15 minutes. The cakes will be softer, but the flavor is similar.
Questions and answers
What is the difference between bánh khọt and bánh xèo?
They use a similar batter, but bánh khọt are small, thick-edged cakes cooked in molds, while bánh xèo are large, thin pancakes folded over a filling.
Can I make the batter ahead of time?
Yes. Keep it covered in the fridge for up to a day and stir it well before using. Cook the cakes just before eating.
Can I use other toppings?
Yes. Thin slices of pork, mushrooms or a spoonful of mung bean paste are common alternatives to shrimp.
How long does it take to make Bánh Khọt (Mini Crispy Shrimp Pancakes)?
About 1 h 5 min in total: 25 min of preparation and 40 min of cooking.
How many calories are in Bánh Khọt (Mini Crispy Shrimp Pancakes)?
About 420 kcal per serving, with 14 g of protein, 38 g of carbohydrates and 24 g of fat. These values are estimates.
Nutrition per serving
| Calories | 420 kcal |
|---|---|
| Protein | 14 g |
| Carbohydrates | 38 g |
| Fat | 24 g |
| Fiber | 1 g |
| Sugar | 9 g |
| Sodium | 1500 mg |
Estimated values, calculated from the ingredients.
