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Saturday, March 18, 2017

Vietnamese Mini Pancakes Recipe (savory) – Banh Khot - Cách làm Bánh Khọt

Ingredients & Cooking Directions for Vietnamese Savory Mini Pancakes

Kitchen Equipment used in this Video

Measuring cup:
Induction Cooker:
Cooling rack:
Cooking gloves:
Aebleskiver Pan:
Cooking brush:
Long chopsticks:

Estimated servings: 30 mini pancakes

Mix the batter

1 cup cooked white rice
½ cup cooked split mungbeans
1 can Coco Rico soda (12 fluid ounces) or club soda
1 cup chopped green onions

1. In a large bowl, add flour, corn starch, turmeric powder, salt and sugar whisking to combine. Set aside.
2. In a blender, add the rice, mung beans and coconut cream blending until smooth. Then pour it into the flour mixture and stir to combine.
3. Pour in the soda and stir it into the mixture until smooth and there are no more lumps. Then add in green onions and incorporate into mixture.
4. Allow mixture to rest for about 30 minutes at room temperature before cooking.

Cook the pancakes

1 pound small shrimp, peeled and deveined
1 teaspoon minced garlic
Vegetable oil

1. Add salt, pepper and minced garlic to the shrimp, mix it up and cover with saran wrap. Allow shrimp to marinate for about 30 minutes or more in the refrigerator.
2. Heat an “Aebleskiver Pan” on high and add about 1 teaspoon of oil to each well. Brush oil all over the inside of the wells to coat.
3. Fill the batter into each well ¾ of the way up. Allow batter to cook for 2 minutes on medium high heat covered and then quickly place 1 shrimp on top of each pancake.
4. Once shrimped placed on pancake, cook for about 2-3 minutes covered. When the edges separate from the wells, flip the pancakes over to cook on the other side for about 1 minute brushing some oil on the edges of each pancake.
5. Remove the mini pancakes from the wells with a flat utensil or a spoon, starting from the edges and scooping inward and transfer to a rack. (If the batter breaks apart or stick to the pan, it might not be done yet. Continue to let the batter cook until crispy on the outside before trying to remove again.)
6. Repeat the cooking process until shrimp and batter are used up.

To Serve

Perilla leaves
Sliced cucumber
½ cup vegetable oil
½ cup chopped green onions
Dipping sauce recipe

1. Turn stove on medium heat and add oil. When oil gets hot add onions in mixing it up with oil until sizzle and remove from heat.  Spoon onion oil on top of mini pancakes.
2. To serve, place a mini pancake and some herbs, cucumbers and pickled carrots and daikon on a lettuce leaf and fold into wrap, dip into the sauce and eat.


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