Bánh Khọt(越南小煎饼 (Bánh Khọt))
Vietnamese Mini Coconut Turmeric Pancakes
Bánh Khọt，意为“小烤饼”，是源自越南南部，尤其是头顿地区的一种美味迷你咸味煎饼。这些金黄酥脆的小圆饼是深受喜爱的街头小吃，以其令人满意的嘎吱声和用新鲜香草包裹蘸食蘸酱的共享用餐体验而闻名。
🧂 食材
- 200 g Rice flour(About 120g)
- 200 ml Cornstarch(About 8g)
- 100 ml Turmeric powder(For color and subtle flavor)
- 1 tsp Salt(For color and a subtle earthy flavor.)
- 0.5 tsp Coconut milk(Full fat recommended)
- 0.5 tsp Water(About 240ml. Club soda or beer can be used for extra crispiness.)
- 24 pieces Shrimp(Peeled, deveined, and halved lengthwise)
- 4 stalks Green onions(Thinly sliced, divided)
- 4-6 tbsp Neutral oil(For frying)
- for serving Optional: Cooked mung beans(For topping)
- for serving Fresh herbs(Such as mint, Thai basil, or perilla leaves.)
- for serving Nuoc Cham (Dipping Sauce)(Store-bought or homemade fish sauce-based dipping sauce.)
👨🍳 步骤
- 1
Prepare the Batter: In a large bowl, whisk together the rice flour, cornstarch, turmeric powder, and salt. Gradually incorporate the coconut milk and water (or club soda/beer), whisking continuously until a smooth, lump-free batter is formed. Aim for a consistency similar to thin pancake batter. Let the batter rest for at least 20 minutes, or up to an hour, to allow the flours to hydrate.
⏱️ 10 minutes (plus 15 minutes resting time) - 2
Prepare the Toppings: While the batter rests, season the halved shrimp with a pinch of salt and pepper. Thinly slice the green onions, separating the white/light green parts from the dark green tops. If using mung beans, ensure they are cooked and drained.
⏱️ 5 minutes - 3
Prepare the Scallion Oil: In a small saucepan, heat 2 tablespoons of neutral oil over medium heat. Add the white and light green parts of the sliced green onions and sauté for about 30-60 seconds until they become fragrant and slightly softened, but not browned. Remove from heat and set aside. This infused oil will be used to brush the pan and finish the bánh khọt.
⏱️ 5 minutes - 4
Heat the Bánh Khọt Pan: Place your specialized bánh khọt pan (or a mini muffin/aebleskiver pan) over medium-high heat. Once hot, generously brush each well with the prepared scallion oil, ensuring the entire surface is coated to prevent sticking and promote crispiness.
⏱️ 10-15 minutes (in batches) - 5
Cook the Pancakes: Pour approximately 1 to 1.5 tablespoons of the batter into each well, filling it about two-thirds to three-quarters full. Quickly place one piece of seasoned shrimp into the center of each pancake. If using, add a few cooked mung beans on top of the batter around the shrimp.
⏱️ 5-7 minutes per batch - 6
Cover and Cook: Immediately cover the pan with a lid and reduce the heat to medium-low. Cook for about 5-7 minutes, or until the edges of the pancakes appear golden brown and crispy, and the shrimp turns pink and opaque. The exact cooking time will depend on your pan and stove.
💡 专业技巧
- ✓For extra crispy bánh khọt, consider using club soda or a light beer in place of some or all of the water in the batter.
- ✓Don't overcrowd the pan; cook in batches if necessary to ensure even cooking and crisping.
- ✓The batter consistency is key; adjust with a little more water if it seems too thick, or a touch more rice flour if too thin.
- ✓Serving immediately after cooking is crucial for the best crispy texture.
✨ 创意变奏
为您的创意版本提供灵感
- For a vegetarian version, substitute the shrimp with pan-fried tofu cubes or sliced mushrooms.
- Some recipes include a small amount of cooked mung bean paste or seasoned ground pork as a filling alongside or instead of shrimp.