Vietnamese · Vietnam

Banh Khot with Shrimp and Coconut Milk

Name: Banh Khot with Shrimp and Coconut Milk
Total time: 25 min
Yield: 6 servings
Cuisine: Vietnamese
Ingredients: 1 1/2 cups rice flour; 1 1/2 cups water; 1/2 cup coconut milk; 1/2 cup shrimp, peeled and deveined; 1/4 cup green onions, chopped; 1 tbsp fish sauce; 1 tbsp soy sauce; 1/2 tsp sugar; 1/2 tsp black pepper; 1/4 cup chopped peanuts; 1/4 cup fresh cilantro, chopped

Mini savory pancakes made with rice flour and coconut milk, filled with shrimp and herbs, and topped with a spicy fish sauce glaze.

25 minutes6 servings

Method

In a bowl, mix rice flour, water, and coconut milk until smooth. Let rest for 10 minutes.
Heat a banh khot pan or small nonstick skillet over medium heat. Pour 1/4 cup batter into each mold. Cook until edges lift, 3-4 minutes.
In a bowl, mix shrimp, green onions, fish sauce, soy sauce, sugar, and pepper. Spoon into each crepe mold.
Top with cilantro and peanuts. Serve with a drizzle of fish sauce glaze.
Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.

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