Bánh Khọt Vũng Tàu (Classic)
Món truyền thống · Vietnamese
Crispy, savory mini pancakes made from rice flour and turmeric, topped with shrimp and scallions, served with fresh herbs and dipping sauce.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Rice flour2 cups
- Coconut milk1.5 cups
- Turmeric powder1 tsp
- Salt1 tsp
- Sugar1 tsp
- Scallions1/2 cup, chopped
- Shrimp1 lb, peeled and deveined
- Vegetable oil1/4 cup
- Water1 cup
- Fresh herbs (mint, basil, lettuce)1 bunch
- Nuoc Cham (fish sauce, lime juice, sugar, garlic, chili)for serving
Các bước
- 1
In a large bowl, whisk together rice flour, coconut milk, turmeric powder, salt, and sugar until smooth. Stir in 1/2 cup of chopped scallions. Let the batter rest for 15-20 minutes.
- 2
Prepare the shrimp: cut larger shrimp in half, season lightly with salt. Chop the remaining scallions for garnish.
- 3
Heat a specialized bánh khọt mold or a small non-stick skillet over medium-high heat. Lightly grease each mold with vegetable oil.
- 4
Pour batter into each mold, filling about 3/4 full. Place a piece of shrimp on top of the batter in each mold.
- 5
Cook for 3-5 minutes, or until the edges are golden brown and crispy. Carefully flip and cook for another 1-2 minutes until cooked through.
- 6
Remove bánh khọt from the mold and place on a serving platter. Repeat with the remaining batter and shrimp.
- 7
Serve immediately with fresh herbs and Nuoc Cham dipping sauce.
