The mini pancakes are made with a unique pan that looks like a thick cupcake pan. The pan holds the banh khot as they fry in oil. Banh khot is a great street treat for a snack or light meal.
- 500 g shrimps peeled and deveined
- *For the batter*
- 370 g rice flour 2 1/3 cup
- 30 g corn starch 1/4 cup
- 330 ml beer or club soda
- 420 ml water
- 150 g left-over cooked rice (1 cup), blended
- 240 ml coconut milk 1 cup
- 1 tsp tumeric powder
- 1/2 tsp salt
- *For serving*
- scallion oil
- Fresh greens: mustard leaves, mint, corriander, etc.
- picked daikon and carrots or pickled green papaya
- Light dipping fish sauce “nuoc cham”
- vegetable oil to fry
- Blend the left-over cooked rice with coconut milk. Combine with the rest of the ingredients for the batter: flour, tumeric powder, salt, beer and water. Stir well to get a smooth batter and let it rest for 30 minutes.
- Heat genenous amount of vegetable oil in a mini-pancake pan. Pour the batter into the pan. Add a shimp on top each mini-pancake. Cover the lid and fry for 3-5 minutes on medium heat. When they turn golden brown, remove and place on paper towel to remove the excess oil.
- Add scallion oil on top each pancake. To serve, take a piece of mustard green leaf, roll the mini-pancake together with herbs and pickles. Dip in the sauce and enjoy.