Can I make the batter ahead of time?
Yes, you can prepare the batter up to 1 day in advance and store it in the refrigerator. Give it a good whisk before cooking.
BREAKFAST
Vietnamese Savory Mini Pancakes with Shrimp and Coconut Milk (Bánh Khọt)
Bánh Khọt are delightful Vietnamese savory mini pancakes, crispy on the outside and tender within, featuring succulent shrimp and a rich coconut milk batter. These bite-sized treats are traditionally served with fresh herbs and a tangy dipping sauce, perfect for a flavorful breakfast or appetizer.
HOW TO MAKE IT
Let's cook.
01
In a large bowl, whisk together the rice flour, tapioca starch, turmeric powder, and salt.
02
Gradually add the coconut milk and water to the dry ingredients, whisking until a smooth batter forms. Stir in the sliced scallions. Let the batter rest for 15 minutes.
03
Heat a bánh khọt pan (or a non-stick mini pancake pan) over medium heat. Lightly brush each mold with vegetable oil.
04
Pour about 1 tablespoon of batter into each mold. Immediately place 1-2 pieces of chopped shrimp into each pancake.
05
Cover the pan and cook for 3-4 minutes, or until the edges are golden brown and crispy and the shrimp are cooked through. Uncover and cook for another 1-2 minutes if needed for extra crispiness.
06
Carefully remove the bánh khọt from the pan and transfer to a serving platter. Repeat with the remaining batter and shrimp, adding more oil as needed.
About This Recipe
Bánh Khọt are delightful Vietnamese savory mini pancakes, crispy on the outside and tender within, featuring succulent shrimp and a rich coconut milk batter. These bite-sized treats are traditionally served with fresh herbs and a tangy dipping sauce, perfect for a flavorful breakfast or appetizer.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra crispiness, ensure your pan is hot enough before adding the batter. A well-seasoned cast iron bánh khọt pan works best for achieving the perfect texture. Don't overcrowd the pan.
Easy Substitutions
You can substitute shrimp with finely diced pork belly or small pieces of squid. For a vegetarian version, use finely diced mushrooms or tofu. If you don't have tapioca starch, you can use cornstarch, though the texture may be slightly different.
Storage & Reheating
Leftover bánh khọt can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a dry pan over medium heat until crispy again.
Serving Suggestions
Serve immediately with fresh lettuce leaves, a variety of fresh herbs (such as mint, perilla, and cilantro), and a side of Vietnamese dipping sauce (Nước Chấm). You can also add pickled daikon and carrots for extra tang.
Common Mistakes
1. Not letting the batter rest: This can result in a less smooth batter and less crispy pancakes. Always allow at least 15 minutes for the flours to hydrate. 2. Overfilling the molds: Too much batter will make the pancakes thick and less crispy. Use just enough to cover the bottom of the mold. 3. Not enough oil: Bánh Khọt needs a good amount of oil to get those characteristic crispy edges. Don't be shy with brushing the molds. 4. Cooking on too low heat: This will result in soft, pale pancakes instead of golden and crispy ones. Maintain a consistent medium heat.
Frequently Asked Questions
What is Nước Chấm?
Nước Chấm is a classic Vietnamese dipping sauce, typically made with fish sauce, lime juice, sugar, water, garlic, and chili. It provides a perfect balance of sweet, sour, salty, and spicy.
Can I use frozen shrimp?
Yes, just make sure to thaw them completely and pat them dry before chopping and adding to the pancakes.
MORE TO KNOW
The key to authentic Bánh Khọt is the special pan with multiple small molds, which helps create their signature mini pancake shape and crispy edges. If you don't have one, a regular non-stick mini pancake maker or even a well-seasoned cast iron skillet with small indentations can work. The turmeric not only provides color but also a subtle earthy flavor. The resting time for the batter is crucial for the flours to fully hydrate, resulting in a smoother and more consistent pancake.
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