Bánh Khọt

Bánh Khọt is a delightful Vietnamese breakfast dish featuring mini savory pancakes made from rice flour and turmeric, topped with fresh vegetables and shrimp. This healthy version incorporates whole ingredients and is served with a zesty dipping sauce for a balanced start to your day.

Ingredients

• Rice flour - 100 grams
• Tapioca starch - 30 grams
• Turmeric powder - 1 teaspoon
• Coconut milk - 200 ml
• Water - 100 ml
• Salt - 1/2 teaspoon
• Shrimp - 100 grams, peeled and deveined
• Green onions - 2, finely chopped
• Fresh herbs (mint, cilantro, or basil) - 30 grams, for garnish
• Lettuce leaves - 4, for serving
• Dipping sauce (fish sauce - 2 tablespoons, lime juice - 1 tablespoon, sugar - 1 teaspoon, chili - to taste) - for serving

Steps

1. In a mixing bowl, combine the rice flour, tapioca starch, turmeric powder, salt, coconut milk, and water to create a smooth batter. Let it rest for 15 minutes.
2. Heat a non-stick skillet over medium heat and lightly grease it with oil. Pour a small ladle of the batter into the skillet, swirling to form a small pancake, and cook for about 2 minutes.
3. Place 2-3 pieces of shrimp and a sprinkle of green onions on top of the pancake, cover with a lid, and cook for an additional 3-4 minutes until the shrimp are cooked through and the pancake edges are crispy.
4. Remove the pancake and keep warm. Repeat with the remaining batter, adding more oil as needed.
5. For the dipping sauce, mix fish sauce, lime juice, sugar, and chili in a small bowl until sugar dissolves.
6. To serve, place the pancakes on a plate, garnish with fresh herbs, and serve with lettuce leaves and dipping sauce on the side.

Nutrition

• Calories: 300
• Protein: 10 g
• Carbs: 40 g
• Fiber: 2 g
• Sugar: 1 g
• Sodium: 600 mg
• Cholesterol: 70 mg
• Total Fat: 12 g
• Saturated Fat: 5 g
• Unsaturated Fat: 7 g
• Water: 0.25 L

Health Benefits

• Rich in antioxidants from turmeric, which can reduce inflammation.
• High in protein from shrimp, supporting muscle health and weight management.

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