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.
En original opskrift af Forkin
- Tid i alt
- 1 t. 55 min.
- Portioner
- 4
- Sværhedsgrad
- Mellem
- Pr. portion
- 651 kcal
Allergenoplysninger: kan indeholde krebsdyr, fisk og sojabønner. Kontrollér altid ingrediensernes emballage, hvis du har allergi.
Klargøring
Ingredienser
batter
- 120 grice flour
- 30 gtapioca starch
- 0,5 tsk.turmeric powder
- 120 mlcoconut milk
- 180 mlwater
- 2 stk.green onion, thinly sliced
- 0,5 tsk.salt
toppings
- 200 gshrimp, peeled, deveined, tails on
- 100 gpork belly, thinly sliced, rendered(valgfrit)
Ingredienser
- 0,5 kopvegetable oil, for frying
nuoc cham
- 2 spsk.fish sauce
- 1 spsk.sugar
- 1 spsk.lime juice
- 4 spsk.water
- 1 fedgarlic, minced
- 0,5 stk.chili, minced
for serving
- 4 stk.lettuce leaf
- 0,25 kopfresh herb, such as mint, perilla, cilantro
Udstyr
bánh khọt pan · spatula · spoon · large bowl · small bowl · whisk · lid
Fremgangsmåde
Trin for trin
- 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.
Ca. 5 min.
Kokkens note: 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.
Ca. 1 t.
Kokkens note: 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.
Ca. 5 min.
Kokkens note: 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.
Ca. 1 min.
Kokkens note: 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.
Ca. 1 min.
Kokkens note: 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.
Ca. 1 min.
- 7
Immediately place one shrimp and a slice of pork belly (if using) into the center of each bánh khọt.
Ca. 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.
Ca. 5 min.
Kokkens note: 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.
Ca. 2 min.
Kokkens note: 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.
Ca. 15 min.
Kokkens note: 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.
Kokkens note: Wrap a bánh khọt in a lettuce leaf with some herbs before dipping for the full experience.
Pr. portion
Næringsindhold
- Kalorier
- 651,3kcal
- Protein
- 19,3g
- Kulhydrat
- 38,2g
- Fedt
- 49,5g
- Kostfibre
- 2,1g
- Sukker
- 4,9g
Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.
Bevar den gode smag
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.