Cherry & Dennis Helper Habitat
Vietnamese Banh Khot Mini Pancakes
越南迷你香脆煎餅
Recipe overview
Tiny coconut-rice pancakes with shrimp and crisp edges.
01
Ingredients
Main ingredients
- 200 g rice flour
- 30 g tapioca starch
- 250 ml coconut milk
- 200 ml water
- 300 g peeled shrimp
- 2 stalks spring onions
Batter seasoning
- 1/2 tsp turmeric
- 1/2 tsp salt
- 2 tbsp neutral oil
Dipping sauce
- 2 tbsp fish sauce
- 2 tbsp lime juice
- 1 tbsp sugar
- 3 tbsp water
02
Tools
- bowl
- whisk
- cup
- mini-pancake pan
- lid
- spatula
03
Steps
Step 1
Devein, rinse and dry shrimp
Devein, rinse and dry shrimp. Pat shrimp dry before setting them on pancakes so they do not water down the batter.
Step 2
Wash and finely slice spring onions
Wash and finely slice spring onions. Pat the washed herbs dry and reserve them for the final garnish.
Step 3
Mix rice flour, tapioca, salt and turmeric
Mix rice flour, tapioca, salt and turmeric. Distribute the dry ingredients evenly before adding liquid to prevent lumps.
Step 4
Gradually whisk in coconut milk and water
Gradually whisk in coconut milk and water. Add liquid in batches, whisking out dry pockets after each addition.
Step 5
Rest batter for fifteen minutes
Rest batter for fifteen minutes. Keep the batter covered during its stated rest, without adding extra liquid.
Step 6
Mix fish sauce, lime, sugar and water
Mix fish sauce, lime, sugar and water. Stir until the sugar and salt dissolve, then adjust seasoning gradually.
Step 7
Preheat and lightly oil the mini-pancake pan
Preheat and lightly oil the mini-pancake pan. Add the food when the pan is hot but not smoking to avoid scorching.
Step 8
Fill each well about two-thirds with batter
Fill each well about two-thirds with batter. Pour evenly around the pan so the batter cooks at an even thickness.
Step 9
Place one shrimp on each pancake
Place one shrimp on each pancake. Arrange in one layer so the pieces do not shield one another from heat.
Step 10
Cover and cook until shrimp and centres are done
Cover and cook until shrimp and centres are done. Check shrimp are opaque and pancake centres set; keep cooking if either is raw.
Step 11
Uncover and crisp the golden edges
Uncover and crisp the golden edges. Wait until the edge sets and the centre no longer flows before moving it.
Step 12
Add spring onion and serve hot with sauce
Add spring onion and serve hot with sauce. Serve the portions promptly so the finished texture is preserved.
Common mistakes
- A cold mould sticks; cook shrimp thoroughly.
- Overfilling wells leaves soft centres and dull edges.
- Lifting before the batter sets tears the pancake.
Tips
Fry in batches with equal batter and shrimp per well.
