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.
Alkuperäinen resepti: Forkin
- Kokonaisaika
- 1 t 55 min
- Annoksia
- 4
- Vaikeustaso
- Keskitaso
- Annosta kohti
- 651 kcal
Allergeenitiedot: saattaa sisältää seuraavia: äyriäiset, kala ja soijapavut. Tarkista aina ainesosien pakkaukset, jos sinulla on allergia.
Esivalmistelut
Ainesosat
batter
- 120 grice flour
- 30 gtapioca starch
- 0,5 tlturmeric powder
- 120 mlcoconut milk
- 180 mlwater
- 2 kplgreen onion, thinly sliced
- 0,5 tlsalt
toppings
- 200 gshrimp, peeled, deveined, tails on
- 100 gpork belly, thinly sliced, rendered(valinnainen)
Ainesosat
- 0,5 kuppivegetable oil, for frying
nuoc cham
- 2 rklfish sauce
- 1 rklsugar
- 1 rkllime juice
- 4 rklwater
- 1 kynsigarlic, minced
- 0,5 kplchili, minced
for serving
- 4 kpllettuce leaf
- 0,25 kuppifresh herb, such as mint, perilla, cilantro
Välineet
bánh khọt pan · spatula · spoon · large bowl · small bowl · whisk · lid
Valmistusohje
Vaihe vaiheelta
- 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.
Noin 5 min
Kokin vinkki: 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.
Noin 1 t
Kokin vinkki: 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.
Noin 5 min
Kokin vinkki: 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.
Noin 1 min
Kokin vinkki: 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.
Noin 1 min
Kokin vinkki: 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.
Noin 1 min
- 7
Immediately place one shrimp and a slice of pork belly (if using) into the center of each bánh khọt.
Noin 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.
Noin 5 min
Kokin vinkki: 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.
Noin 2 min
Kokin vinkki: 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.
Noin 15 min
Kokin vinkki: 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.
Kokin vinkki: Wrap a bánh khọt in a lettuce leaf with some herbs before dipping for the full experience.
Annosta kohti
Ravintoarvot
- Kalorit
- 651,3kcal
- Proteiini
- 19,3g
- Hiilihydraatit
- 38,2g
- Rasva
- 49,5g
- Kuitu
- 2,1g
- Sokeri
- 4,9g
Arvio perustuu reseptin ainesosamääriin. Arvot voivat vaihdella tuotemerkkien ja korvaavien ainesosien mukaan.
Säilytä hyvänä
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.