Luscious Vietnamese Banh Khot with Coconut Shrimp Filling
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
For the Coconut Shrimp Filling
For the Dipping Sauce
For the Garnish
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.
Fill the Pancakes
Add a spoonful of shrimp filling into the center of each pancake while crisping the edges.
Plating & Serving
Luscious Vietnamese Banh Khot with Coconut Shrimp Filling
Luscious Vietnamese Banh Khot with Coconut Shrimp Filling
Plating the Pancakes
Arrange the mini pancakes on a serving platter and top with fresh mint, cilantro, and lettuce leaves for wrapping.