Name: Sesame and Soy Crispy Banh Khot with Shrimp and Coconut
Total time: 32 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; 1/2 tsp toasted sesame oil; 1 tbsp soy sauce

Sesame and Soy Crispy Banh Khot with Shrimp and Coconut

A nutty and umami-rich variation with toasted sesame and extra soy.

32 minutes6 servings

Method

Drizzle toasted sesame oil over the finished banh khot and add extra soy sauce to the fish sauce glaze before serving.
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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