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Banh Khot
Created by: Howcan Team
Ingredients
- 1 cup of rice flour
- 1/2 cup of cornstarch
- 1/2 teaspoon of turmeric powder
- 1 3/4 cups of coconut milk
- 1/2 teaspoon of salt
- 1/2 pound of small shrimp, peeled and deveined
- 1 cup of bean sprouts
- 1/2 cup of green onions, chopped
- 1/4 cup of cooking oil
- Dipping sauce (fish sauce, sugar, lime juice, water, garlic, chili)
Instructions
- In a large bowl, whisk together 1 cup of rice flour, 1/2 cup of cornstarch, 1/2 teaspoon of turmeric powder, 1 3/4 cups of coconut milk, and 1/2 teaspoon of salt until smooth.
- Heat a cast-iron banh khot pan over medium heat and brush with cooking oil.
- Place a few shrimp, bean sprouts, and green onions into each mold of the pan.
- Pour the batter into each mold until it's filled to the top.
- Cover the pan and cook for 5-7 minutes, or until the edges are crispy and golden brown.
- Use a spoon to remove the banh khot from the pan and serve with dipping sauce.
- Repeat the process with the remaining batter and filling.
- Enjoy your delicious Banh Khot!
Banh Khot is a beloved Vietnamese dish with a rich history. Originating in the coastal city of Vung Tau, it is a crispy and savory mini pancake made from rice flour, coconut milk, and turmeric, filled with shrimp, mung beans, and spring onions. The batter is poured into special molds and fried until golden and crunchy. This dish has been enjoyed for generations, with each family and restaurant adding their own unique twist. Today, the best Banh Khot can be found in Vung Tau, where skilled chefs expertly craft these delectable morsels. The key to a perfect Banh Khot lies in achieving the ideal crispy texture and a flavorful filling. Some alternative methods involve using different fillings such as squid or pork, offering a delightful variation to this classic dish.
60 min
4 servings
350 calories
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