Bánh Khọt (Vietnamese Mini Savoury Pancakes)

Ingredients

• •1 1/2 cups rice flour
• •1 cup coconut milk
• •1 cup water
• •1/2 tsp ground turmeric
• •1 tsp salt
• •12 oz raw shrimp, peeled and halved
• •4 green onions, sliced
• •3 tbsp vegetable oil
• •1 head lettuce leaves
• •2 cups fresh herbs
• •1/3 cup gluten-free fish sauce
• •2 tbsp fresh lime juice

Directions

1. 1Whisk rice flour, coconut milk, water, turmeric, and salt into a thin batter.
2. 2Heat a bánh khọt pan and brush generously with vegetable oil.
3. 3Pour batter into the wells and add a piece of shrimp to each.
4. 4Cover and cook for 4–5 minutes until shrimp is opaque and edges are crisp.
5. 5Top with green onions and lift the pancakes carefully from the pan.
6. 6Serve with lettuce, herbs, and fish sauce mixed with lime juice.

💡 Use enough oil in the wells so the edges fry crisp while the centres stay tender.

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