Vietnamese Banh Khot with Turmeric Shrimp Filling
Crispy mini pancakes with a flavorful shrimp topping
Delight in the crispy texture and savory shrimp filling of these traditional Vietnamese pancakes, perfect for any meal.
- 1 h 45 min
- 4
- Intermediate
Ingredients
Banh Khot Batter
Turmeric Shrimp Filling
Garnishes
Dipping Sauce
Preparation
Marinating the Shrimp
Combine ingredients
In a bowl, combine shrimp, fish sauce, turmeric, and minced garlic.
Marinate shrimp
Let marinate for at least 30 minutes in the refrigerator.
Prepare other ingredients
Prepare other ingredients while marinating.
Preparing the Batter
Mix dry ingredients
In a mixing bowl, combine rice flour, cornstarch, and turmeric powder.
Add liquids
Gradually whisk in coconut milk and water until smooth.
Season and rest
Add salt and let the batter sit for 15 minutes.
Cooking Process
Cooking the Shrimp
Heat vegetable oil in a pan over medium heat. Cook marinated shrimp for 3–4 minutes until just cooked through.
Making the Banh Khot
Heat a non-stick or specialized banh khot pan over medium heat. Pour a small portion of batter into each indentation.
Crisping the Pancakes
Once edges start to lift naturally and are golden brown, remove them from the pan and keep warm.
Plating & Serving
Vietnamese Banh Khot with Turmeric Shrimp Filling
Vietnamese Banh Khot with Turmeric Shrimp Filling
Serve Banh Khot
Arrange the pancakes on a large serving platter. Place the cooked shrimp on top of each pancake and sprinkle with chopped peanuts and fresh herbs. Serve with lettuce and dipping sauce on the side.