Bánh Khọt
Bánh Khọt are savory Vietnamese mini pancakes, crispy on the outside and tender inside. Traditionally topped with shrimp, they are a popular street food snack, often served with fresh herbs and a dipping sauce.
Una recepta original de Forkin
- Temps total
- 1 h 55 min
- Racions
- 4
- Dificultat
- Mitjana
- Per ració
- 651 kcal
Informació sobre al·lèrgens: pot contenir crustacis, peix i soja. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.
Preparació prèvia
Llista d’ingredients
batter
- 120 grice flour
- 30 gtapioca starch
- 0,5 ctturmeric powder
- 120 mlcoconut milk
- 180 mlwater
- 2 ugreen onion, thinly sliced
- 0,5 ctsalt
toppings
- 200 gshrimp, peeled, deveined, tails on
- 100 gpork belly, thinly sliced, rendered(opcional)
Llista d’ingredients
- 0,5 tassavegetable oil, for frying
nuoc cham
- 2 csfish sauce
- 1 cssugar
- 1 cslime juice
- 4 cswater
- 1 gragarlic, minced
- 0,5 uchili, minced
for serving
- 4 ulettuce leaf
- 0,25 tassafresh herb, such as mint, perilla, cilantro
Estris
bánh khọt pan · spatula · spoon · large bowl · small bowl · whisk · lid
Elaboració
Pas a pas
- 1
In a large bowl, whisk together the rice flour, tapioca starch, turmeric powder, coconut milk, water, sliced green onion, and salt until a smooth batter forms.
Uns 5 min
Nota de cuina: Ensure there are no lumps in the batter for the best texture.
- 2
Cover the batter and let it rest at room temperature for at least 1 hour, or up to 2 hours.
Uns 1 h
Nota de cuina: Resting allows the flours to fully hydrate, resulting in a crispier bánh khọt.
- 3
Prepare the nuoc cham dipping sauce by combining the fish sauce, sugar, lime juice, water, minced garlic, and minced chili in a small bowl.
Uns 5 min
Nota de cuina: Taste and adjust the sweetness, sourness, and spiciness to your preference.
- 4
Heat a bánh khọt pan (or a cast iron aebleskiver pan) over medium heat.
Uns 1 min
Nota de cuina: If you don't have a special pan, a regular cast iron skillet can work, but the shape will be different.
- 5
Brush each mold generously with vegetable oil.
Uns 1 min
Nota de cuina: The oil is key to achieving a crispy texture and preventing sticking.
- 6
Once the oil is hot, pour a small amount of batter into each mold, filling it about two-thirds full.
Uns 1 min
- 7
Immediately place one shrimp and a slice of pork belly (if using) into the center of each bánh khọt.
Uns 1 min
- 8
Cover the pan with a lid and cook for 3-5 minutes, or until the edges are golden brown and crispy and the shrimp is cooked through.
Uns 5 min
Nota de cuina: Cooking covered helps the shrimp steam and the batter cook evenly.
- 9
Carefully pry the bánh khọt out of the molds using a spoon or small spatula.
Uns 2 min
Nota de cuina: They should release easily if properly oiled and cooked until crispy.
- 10
Transfer the cooked bánh khọt to a serving platter and repeat the process with the remaining batter and toppings, brushing the molds with more oil as needed.
Uns 15 min
Nota de cuina: Keep the cooked bánh khọt warm while you finish frying the rest.
- 11
Serve the bánh khọt hot with fresh lettuce leaves, fresh herbs, and the nuoc cham dipping sauce.
Nota de cuina: Wrap a bánh khọt in a lettuce leaf with some herbs before dipping for the full experience.
Per ració
Nutrició
- Calories
- 651,3kcal
- Proteïnes
- 19,3g
- Hidrats de carboni
- 38,2g
- Greixos
- 49,5g
- Fibra
- 2,1g
- Sucre
- 4,9g
Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.
Conservació
Store leftover bánh khọt and nuoc cham separately in airtight containers in the refrigerator.
Reheat bánh khọt in a toaster oven or dry pan until crispy to restore texture.