Crispy Turmeric Shrimp Rice Pancakes — Banh Khot
Vung Tau mini turmeric-coconut rice pancakes pan-fried in a special pan with a whole shrimp pressed into each cup, served with rice paper, lettuce, perilla, mint, and nuoc cham for wrapping each crispy bite.
Vietnamese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Mince shallot, garlic, and scallion. Toss 400g shrimp with shallot, garlic, 2 tsp fish sauce, and white pepper; rest 5 minutes. Whisk rice flour, cornstarch, turmeric, salt, coconut milk, cold water, and scallion until smooth and glossy; rest 10 minutes. Peel and slice carrot and daikon into matchsticks; toss with rice vinegar, sugar, and salt; rest 10 minutes. Whisk 1/4 cup fish sauce, hot water, lime juice, 2 tsp sugar, and sliced chilli until sugar dissolves. Slice red chilli into rings and pick herb leaves from stems.
Build
Heat 2 tbsp oil in a banh khot pan (or two smaller pans if needed) over medium-high 2 minutes until shimmering. Spoon batter into each cup until two-thirds full and press 1 shrimp into each cup.
Crisp
Cover pan and cook over medium-high 4–5 minutes until edges crisp deep golden and shrimp curls pink. Uncover, drizzle a little oil, and cook 2 more minutes until bases turn shatteringly crisp. If cooking in two batches, repeat with remaining oil and batter.
Plate
Lift pancakes onto a plate. Dip rice paper in warm water 5 seconds until pliable, lay flat, and layer lettuce, herbs, drained pickles, and 2 pancakes. Serve with nuoc cham for wrapping and dipping.
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