Luscious Vietnamese Banh Khot with Coconut Shrimp Filling

Name: Luscious Vietnamese Banh Khot with Coconut Shrimp Filling
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Appetizer
Ingredients: 1 cup rice flour; 1/4 cup cornstarch; 1 1/2 cups coconut milk; 1/2 cup water; 1/4 teaspoon turmeric powder; 1/4 teaspoon salt; 12 medium shrimp; 1 tablespoon fish sauce; 1 tablespoon lime juice; 2 cloves garlic; 1 small onion; 1/4 cup coconut cream; 1/4 cup fish sauce; 2 tablespoons lime juice; 2 tablespoons sugar; 1/2 cup water; 1 clove garlic; 1 red chili; Fresh mint leaves; Fresh cilantro leaves; Fresh lettuce leaves

Crispy mini pancakes with a savory and creamy shrimp filling

Delight in these bite-sized crispy pancakes filled with creamy coconut shrimp and topped with fresh herbs and tangy dipping sauce.

1 h 30 min
4
Intermediate

Ingredients

For the Pancake Batter

1 cup rice flour

1/4 cup cornstarch

1 1/2 cups coconut milk

1/2 cup water

1/4 teaspoon turmeric powder

1/4 teaspoon salt

For the Coconut Shrimp Filling

12 medium shrimp

peeled, deveined, and chopped

1 tablespoon fish sauce

1 tablespoon lime juice

2 cloves garlic

minced

1 small onion

finely chopped

1/4 cup coconut cream

For the Dipping Sauce

1/4 cup fish sauce

2 tablespoons lime juice

2 tablespoons sugar

1/2 cup water

1 clove garlic

minced

1 red chili

finely sliced

For the Garnish

Fresh mint leaves

Fresh cilantro leaves

Fresh lettuce leaves

Preparation

Marinating the Shrimp

Combine shrimp with fish sauce and lime juice

In a bowl, combine the shrimp, fish sauce, and lime juice.

Add garlic and onion

Add the garlic and onion, and toss to coat.

Marinate shrimp

Refrigerate for 30 minutes to marinate.

Preparing the Pancake Batter

Mix dry ingredients

In a large bowl, mix rice flour, cornstarch, turmeric, and salt.

Whisk in liquids

Gradually whisk in coconut milk and water until smooth.

Rest batter

Let the batter rest for 20 minutes.

Ensure the batter is lump-free for perfectly smooth pancakes.

Cooking Process

Cook the Shrimp Filling

In a pan, cook marinated shrimp over medium heat until pink, stirring in coconut cream towards the end.

Make the Pancakes

Stir batter and pour a small amount into a heated mini pancake pan, swirling to evenly coat the base.

Heat the pan well before adding batter for extra crispiness.

Fill the Pancakes

Add a spoonful of shrimp filling into the center of each pancake while crisping the edges.

Plating & Serving