Bánh Khọt (Crispy Vietnamese Mini Pancakes)
These Bánh Khọt (Crispy Vietnamese Mini Pancakes) are made with a rice flour and coconut milk batter, topped with shrimp and cooked until golden around the edges. They are light, slightly chewy in the center, and meant to be wrapped in lettuce with fresh herbs and dipped in fish sauce. It’s a simple, satisfying dish that works as both an appetizer or a full meal!
Equipment
Ingredients
- 12 oz black tiger shrimp shell and tail removed
- ½ cup rice flour
- ¼ cup tapioca starch
- 2 tbsps all-purpose flour
- ½ teaspoon salt
- 1 teaspoon turmeric powder
- ¼ cup coconut milk
- 1 cup club soda very cold
- 2 scallions greens only, sliced
Instructions
- In a bowl, whisk together rice flour, tapioca starch, all-purpose flour, salt, turmeric powder, coconut milk, scallions and club soda until combined. Let the batter rest for 15–30 minutes to bloom.
- In a bánh khọt or aebleskiver pan over low heat, cook the shrimp for 30 seconds. Flip and sear for another 10-20 seconds and remove from pan. Wipe down any excess moisture in the pan with a paper towel.
- Add a little oil and tilt the pan to coat all sides with the oil. Give the batter a whisk, as the starch tends to settle at the bottom. Once mixed, add 2 tablespoons of the batter to one of the wells and tilt the pan to coat evenly. Repeat for the remaining wells. Tip: tilt the pan around to evenly distribute the batter immediately right after pouring.
- Add the shrimp on top and gently push it down into the batter so it sticks.
- Continue cooking on low heat. Brush the sides with oil and allow it to continue cooking until the bottom gets golden brown and crispy.
- Once crispy, remove from heat onto a wire rack and enjoy immediately wrapped in lettuce and herbs and dipped in fish sauce.
Notes
- Cook it low and slow! This will help draw out any moisture from the batter and create that crunchy crisp we're looking for.
- Use a well seasoned cast iron aebleskiver pan if possible. Cast iron achieves the crispiness better than a non-stick pan. However, make sure it's well seasoned so it doesn't stick!
- Oil is your friend here! Oil helps to make sure nothing is sticking to the pan and is also used to brush the sides to get it crispy.
