Crispy Shrimp Bánh Khot
Golden-crispy Vietnamese shrimp pancakes with turmeric batter, topped with fresh herbs and tangy fish sauce dip. Pan-fried until the edges curl and the bottom crisps, ready in under 30 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 380
- Protein
- 22g
Ingredients
- ¾ cup rice flour
- 1 tsp turmeric powder
- ¾ cup coconut milk
- ½ lb shrimp, peeled and deveined
- 3 tbsp fish sauce
- 2 tbsp fresh lime juice
- ¼ cup green onion, thinly sliced
- ½ cup fresh cilantro and mint leaves, chopped
Instructions
- 1
Whisk rice flour, turmeric, and salt together, then stir in coconut milk and 0.25 cup water until smooth batter forms.
- 2
Mix fish sauce and lime juice in a small bowl for dipping sauce; set aside.
- 3
Heat 2 tbsp oil in a 10-inch nonstick skillet over medium-high until shimmering, about 90 seconds.
- 4
Pour half the batter into the skillet and arrange half the shrimp on top. Let cook undisturbed for 3–4 minutes until bottom edges turn golden and crispy.
- 5
Flip the pancake carefully, cook another 1–2 minutes until the second side is light golden. Transfer to a plate and repeat with remaining batter and shrimp.
- 6
Top pancakes with green onion and fresh herbs, drizzle with fish sauce dip, and serve hot.
Tools you’ll need
- 10-inch nonstick skillet
- whisk
- small bowl
- spatula
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