Vietnamese Shrimp Pancakes (Bánh Khot)

Ingredients

• ½ lb shrimp, peeled and deveined
• ¾ cup rice flour
• ½ cup coconut milk
• ½ tsp turmeric powder
• ¾ tsp salt
• 2 stalks scallions, sliced into 1-inch pieces
• 3 tbsp vegetable oil, for frying

Instructions

1. 1

   Pat the shrimp dry with a paper towel, pressing gently, so they cook evenly and stay crispy on the outside.

2. 2

   Pour the rice flour into a medium bowl, then stir in the coconut milk, turmeric, and salt until the batter looks thick and smooth, like peanut butter.

3. 3

   Place a bánh khot pan (12 small cups) on the stove over medium-high heat for 1 minute so it heats evenly.

4. 4

   Divide the oil evenly among the 12 cups by pouring roughly 0.25 teaspoon into each cup, then wait until the oil shimmers and slides quickly when you tilt the pan, about 45 seconds.

5. 5

   Divide the batter equally among the 12 cups, pouring until each is about three-quarters full, then immediately drop 2 to 3 shrimp pieces into each cup.

6. 6

   Cook without moving the pan for 2 minutes, until the bottoms turn golden and crispy—you can lift the edge with a wooden pick to peek.

7. 7

   Use a wooden pick or small wooden spoon to stir the batter in each cup, scraping the sides and bottom to fold the crispy edges into the creamy center.

8. 8

   Cook for 1 more minute, stirring gently once halfway through, until the batter is set and the pancakes turn light golden all over.

9. 9

   Scatter the scallion pieces over the pan and cook for 15 seconds so they warm through.

10. 10

    Remove the pan from the heat and use a wooden pick to lift each pancake out of its cup onto a serving plate.

Tools you’ll need

• bánh khot pan (12-cup molded skillet)
• medium mixing bowl
• whisk or fork
• wooden spoon
• wooden pick or small wooden skewer
• paper towels
• serving plate

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