Bánh Khot

Bánh Khot is a delightful Vietnamese mini pancake that is crispy on the outside and soft on the inside, often filled with a savory mixture of shrimp and herbs. Perfect for a midnight snack, these gluten-free treats are served with fresh greens and a tangy dipping sauce.

Ingredients

• Rice flour - 100g
• Coconut milk - 200ml
• Turmeric powder - 1 tsp
• Salt - 1/2 tsp
• Water - 100ml
• Shrimp (peeled and deveined) - 100g
• Green onions (chopped) - 2 tbsp
• Vegetable oil - 2 tbsp
• Lettuce leaves - for serving
• Fresh herbs (mint, cilantro) - for garnish
• Chili sauce - for dipping

Steps

1. In a mixing bowl, combine rice flour, turmeric powder, and salt. Gradually add coconut milk and water, whisking until smooth and well combined.
2. Heat a non-stick mini pancake pan or small skillet over medium heat and add a little vegetable oil to coat the surface.
3. Pour a small ladle of the batter into each compartment of the pan, ensuring even coverage. Allow it to cook for about 1-2 minutes until the edges begin to crisp.
4. Add a few pieces of shrimp and a sprinkle of chopped green onions on top of each pancake. Cover the pan with a lid and cook for another 2-3 minutes until the shrimp are cooked through.
5. Once done, carefully remove the Bánh Khot from the pan and place them on a serving plate. Repeat the process with the remaining batter.
6. Serve warm with lettuce leaves, fresh herbs, and a side of chili sauce for dipping.

Nutrition

• Calories: 360
• Protein: 12 g
• Carbs: 50 g
• Fiber: 2 g
• Sugar: 1 g
• Sodium: 500 mg
• Cholesterol: 70 mg
• Total Fat: 15 g
• Saturated Fat: 8 g
• Unsaturated Fat: 5 g
• Water: 0.2 L

Health Benefits

• Rich in protein from shrimp, supporting muscle health.
• Contains healthy fats from coconut milk, which can aid in nutrient absorption.

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