Vietnamese Banh Khot is made with rice flour, hints of turmeric, and fragrant coconut milk. These savory mini pancakes are cooked in a castiron pan, loaded with shrimp, and served with fresh herbs, pickled vegetables, and a spicysweet dipping fish sauce.

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COOKING EQUIPMENT
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Options for Banh Khot cast iron pan https://amzn.to/35jKKXW , https://amzn.to/2RauksM

BANH KHOT 2 Servings
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SHRIMP MARINADE
14 Large Shrimp peeled & deveined 16/20 per lb sized shrimp
1 TBSP Fish Sauce
2 Green Onions thinly sliced into 2" strips
2 Garlic Cloves minced
1/4 TSP Salt
1/4 TSP Black Pepper

BATTER
1 Cup Rice Flour
2 TBSP Corn Starch
1.5 Cups Water
1/2 Cup Coconut Milk
1/2 TSP Turmeric Powder
1/4 TSP Salt

DRIED SHRIMP TOPPING
1/4 Cup Dried Shrimp

DIPPING FISH SAUCE
1/2 cup hot water
1/4 cup granulated sugar
1/2 fresh lime (juiced)
1/2 cup coconut soda (Coco Rico brand)
1/4 cup fish sauce
3 garlic cloves (thinly slice or mince with a garlic press)
1 Thai chili pepper with seeds removed if you don't want it spicy (thinly slice or minced)

PICKLED VEGETABLES
1 Large Carrot
Pinch of Salt
1/3 Cup Sugar
2/3 Cup White Vinegar

SCALLION OIL
6 Scallions (green onions)
3 TBSP Vegetable Oil
Pinch of Salt & Sugar

Assorted greens: Lettuce, Vietnamese Coriander, Perilla, and/or Mint

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SHRIMP MARINADE
Combine the shrimp, sliced scallions, garlic, salt, and pepper.
Marinate for 30 minutes.

DRIED SHRIMP
Soak the dried shrimp in warm water for 15 minutes.
Drain and blend in a food processor or blender until fine.
Sauté dried shrimp with 2 TBSP of oil on High Heat until it becomes dried, fragrant, and toasted. Set aside.

SCALLION OIL
Make Scallion oil by heating up the oil and add chopped scallions.
Saute until green onions become dark green, ~30 seconds. Set aside.

DIPPING FISH SAUCE
Mix and dissolve sugar in hot water. Combine the rest of the ingredients.

BATTER
Whisk together all the batter ingredients until there are no clumps.

COOKING & PLATING
Heat the Banh Khot pan on MediumHigh Heat and add ~1 TSP of vegetable oil into each well.
Add ~1 TBSP of batter into each well. ~3/4 of the way full.
Quickly add one shrimp to each well before the batter fully sets.
Place a lid on the pan and cook for ~3 minutes or until the shrimp is fully cooked.
Remove the lid and continue cooking for another minute to get the bottom crispy.
Brush a bit of scallion oil over each Banh Khot and sprinkle on some dried shrimp powder.
Remove the Banh Khot from the pan using a spoon, starting from the edges and scooping inward.
Serve with sweet dipping fish sauce, fresh herbs, and pickled vegetables.

MUSIC
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music by City Girl
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Sound from Zapsplat.com