Vietnamese Mini Savory Pancakes (Bánh Khọt)

Remove the prawns' heads, peel their shells, and devein them. Cut the prawns into bite-sized pieces.
Chop the squid into bite-sized pieces.
Finely chop the scallions. Mince the shallots, chili pepper, and garlic.
Julienne the carrots.
Put the carrot slices in a bowl, then add a little sugar and toss well. Doing this will increase their crispness.
Add the rice flour, turmeric powder, soy milk, coconut milk, water, and salt to a large mixing bowl and stir well.
Add 1 tablespoon of cooking oil to the batter and let it rest for about 60 minutes.
Place the pan on the stovetop and add a little cooking oil.
Fry the minced shallots until fragrant, then stir in the prawns and stir-fry them over medium heat. Season with salt and pepper.
Do the same thing with the squid.
Likewise, stir-fry the minced pork in the same manner, and season with salt, pepper, and sugar.
Put the mung beans into the prepared pot and cook them on medium heat for about 20 minutes
Pour fish sauce, lime juice, sugar, and warm water into a bowl. Stir well to combine.
Add the minced chili pepper and garlic to the dip and give it a good stir. Then, add the marinated carrot slices.
Heat the Banh Khot pan on high heat. Then, lower the heat and add a little cooking oil to each slot.
Once the oil is heated, pour the batter into the pan, filling about ⅓ of the slots' capacity.
When the batter at the edge of the pancakes is cooked, drizzle a little oil on the rim and add more batter.
Add a dollop of coconut milk to the pancakes when the second layer of batter is cooked.
Top each pancake with seafood or pork as you prefer. Then, sprinkle the scallions over them.
Cook your Banh Khot on low heat until the bottom turns golden. Remove the pancakes from the pan using a spoon.
Repeat until you use up the prepared batter and topping.
Enjoy with fresh herbs, rice paper, and the dipping sauce.

Vietnamese Mini Savory Pancakes (Bánh Khọt)

Ingredients

For the topping

For serving

Instructions

Video

Notes

Nutrition