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Banh Khot

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By: Cindy Lam Lorimer
Prep Time: 3 hours 15 minutes
Cook Time: 30 minutes
Servings: 30

Ingredients 

 Batter mix:  

  • 2 cups rice flour, it’s important it’s an Asian brand
  • 1 tsp kosher salt
  • ½ Tbsp turmeric powder
  • ¼ cup cornstarch
  • ¼ cup coconut milk
  • 12 fl oz or 1 ½ cups beer
  • 3 cups sparkling water
  • 1 Tbsp olive oil
  • ⅓ cup chives, chopped

Greenonion oil:

  • avocado oil, or any neutral cooking oil
  • green onions, chopped

Crepe filling:

  • 3 lbs shrimp, peeled and drained
  • green onion oil

Optional garnish:  

  • red leaf lettuce
  • vietnamese herbs , or any herbs of your choice
  • green papaya, shredded
  • fish dipping sauce

Instructions

  • In a large skillet, on medium high heat, add oil and cook shrimp. Set aside.
  • Put all the dry ingredients of the batter mix in a large bowl and mix together. Then add coconut milk, beer, carbonated water, oil and chives. Mix well.
  • Put the batter mix in the fridge and let it rest for at least 2-3 hours, preferably overnight.
  • Make scallion oil by adding oil into small saucepan. As soon as oil is nice and hot, remove from heat and add chopped green onions. Set aside.
  • Remember to stir the batter well before cooking the mini pancakes.
  • In a special banh khot pan on high heat, brush each hole with 1/2 tsp of oil. Once hot and the oil is sizzling, pour around 1 Tbsp of batter into each hole, or fill each hole ¾ of the way. Then swirl the pan so that the batter coats the entire hole of each hole.
  • Then turn heat down to low and add one shrimp to each pancake.
  • Cover with a lid and cook for 2 minutes.
  • Remove lid. Turn heat to high and add oil to each pancake. Cook for 2 minutes until bottom of each Banh Khot is a nice brown.
  • Remove from pan.
  • Garnish with a dollop of green onion oil onto each mini pancake.
  • To serve, you can roll the banh khot with red leaf lettuce and dip with fish dipping sauce, or you can put the crepe in a bowl, add all the herbs and lettuce and eat it like a salad with fish dipping sauce as your dressing.

Notes

Batter needs to sit overnight.

Nutrition

Serving: 1piece | Calories: 95kcal | Carbohydrates: 10g | Protein: 10g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.002g | Cholesterol: 73mg | Sodium: 137mg | Potassium: 140mg | Fiber: 0.3g | Sugar: 0.02g | Vitamin A: 19IU | Vitamin C: 0.3mg | Calcium: 33mg | Iron: 0.4mg

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