ReceptnaptárRecipes › Southeast Asian › Lunch
Bánh khọt (mini coconut shrimp pancakes)
Street snacks from the coastal town of Vũng Tàu: mini pancakes with a crisp base, made from coconut milk and turmeric batter, each topped with a shrimp.
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Ingredients
Method
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- Mix the rice flour, starch, turmeric and salt, then add the coconut milk and water and whisk until smooth. Stir in half the spring onion and let rest for 30 minutes.
- Season the shrimp with a little salt and pepper.
- Heat a bánh khọt pan or an æbleskiver/takoyaki pan over medium heat, and add 1 tsp oil to each well.
- Fill the wells two-thirds full with batter and press one shrimp into the centre of each.
- Cook covered for 3-4 minutes, then uncovered for another 3-4 minutes until the bottom is crisp and golden.
- Lift out and sprinkle with the remaining spring onion.
- Eat wrapped in lettuce leaves with herbs and pickles, dipped in the sauce.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Without a special pan, you can bake these in a muffin tin at 220 °C; less crisp but still good.
- Use less oil after the first batch; the pan just needs to stay well greased.
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More southeast asian ideas
- Paksiw na isda (fish braised in vinegar)
- Ikan bakar (spiced fish grilled in banana leaf)
- Gulai ikan (fish curry in turmeric coconut sauce)
- Pad cha talay (spicy stir-fried seafood with green pepper)
- Khanom krok (coconut rice flour mini pancakes)
- Martabak manis (thick sweet pancake with chocolate and peanuts)
- Kuih dadar (coconut-palm sugar filled pandan pancakes)
- Tom yum kung (sour-spicy Thai prawn soup)
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