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.
Forkin eredeti receptje
- Teljes idő
- 1 ó 55 p
- Adag
- 4
- Nehézség
- Közepes
- Adagonként
- 651 kcal
Allergéninformáció: a következőket tartalmazhatja: rákfélék, hal és szójabab. Allergia esetén mindig ellenőrizd a hozzávalók csomagolását.
Előkészítés
Hozzávalók
batter
- 120 grice flour
- 30 gtapioca starch
- 0,5 tk.turmeric powder
- 120 mlcoconut milk
- 180 mlwater
- 2 dbgreen onion, thinly sliced
- 0,5 tk.salt
toppings
- 200 gshrimp, peeled, deveined, tails on
- 100 gpork belly, thinly sliced, rendered(opcionális)
Hozzávalók
- 0,5 csészevegetable oil, for frying
nuoc cham
- 2 ek.fish sauce
- 1 ek.sugar
- 1 ek.lime juice
- 4 ek.water
- 1 gerezdgarlic, minced
- 0,5 dbchili, minced
for serving
- 4 dblettuce leaf
- 0,25 csészefresh herb, such as mint, perilla, cilantro
Eszközök
bánh khọt pan · spatula · spoon · large bowl · small bowl · whisk · lid
Elkészítés
Lépésről lépésre
- 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.
Körülbelül 5 p
A szakács megjegyzése: 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.
Körülbelül 1 ó
A szakács megjegyzése: 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.
Körülbelül 5 p
A szakács megjegyzése: 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.
Körülbelül 1 p
A szakács megjegyzése: 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.
Körülbelül 1 p
A szakács megjegyzése: 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.
Körülbelül 1 p
- 7
Immediately place one shrimp and a slice of pork belly (if using) into the center of each bánh khọt.
Körülbelül 1 p
- 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.
Körülbelül 5 p
A szakács megjegyzése: 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.
Körülbelül 2 p
A szakács megjegyzése: 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.
Körülbelül 15 p
A szakács megjegyzése: 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.
A szakács megjegyzése: Wrap a bánh khọt in a lettuce leaf with some herbs before dipping for the full experience.
Adagonként
Tápérték
- Kalória
- 651,3kcal
- Fehérje
- 19,3g
- Szénhidrát
- 38,2g
- Zsír
- 49,5g
- Rost
- 2,1g
- Cukor
- 4,9g
A receptben szereplő hozzávalók mennyisége alapján becsülve. Az értékek márkák és helyettesítések szerint eltérhetnek.
Őrizd meg frissen
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.