Vietnamese Mini Pancakes
Crispy, savory mini pancakes topped with shrimp and scallions, served with a tangy fish sauce dip. A quick and delicious snack or appetizer.
- Total time
- 20 min
- Servings
- 2
- Calories
- 320
- Protein
- 22g
Ingredients
- 1 cup rice flour
- 1 cup water
- ¼ teaspoon turmeric
- ½ pound shrimp
- 2 stalks scallions
- 2 tablespoons fish sauce
Instructions
- 1
In a bowl, whisk 1 cup rice flour, 1 cup water, ¼ tsp turmeric, and a pinch of salt until smooth. Let the batter rest for 10 minutes.
- 2
Peel and devein ½ lb shrimp, then chop into small pieces. Thinly slice 2 scallions, separating white and green parts.
- 3
Heat a non-stick pan over medium-high with a little oil. Pour in 2 tbsp batter, tilting to spread into a thin circle. Scatter a few shrimp pieces and white scallion on top.
- 4
Cook until the edges are golden and crispy, about 2-3 minutes. Flip and cook 1 minute more, until shrimp are pink and cooked through.
- 5
Serve hot, garnished with green scallions, and with 2 tbsp fish sauce mixed with lime juice and chili for dipping.
Tools you’ll need
- non-stick skillet
- mixing bowl
- whisk
- spatula
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