SnackAppetizer

Bánh Khọt

Name: Bánh Khọt
Prep time: 30 min
Cook time: 25 min
Total time: 1 h 55 min
Yield: 4人分
Cuisine: vietnamese
Ingredients: 120 g rice flour; 30 g tapioca starch; 0.5 小さじ turmeric powder; 120 ml coconut milk; 180 ml water; 2 個 green onion thinly sliced; 0.5 小さじ salt; 200 g shrimp peeled, deveined, tails on; 100 g pork belly thinly sliced, rendered (お好みで); 0.5 カップ vegetable oil for frying; 2 大さじ fish sauce; 1 大さじ sugar; 1 大さじ lime juice; 4 大さじ water; 1 片 garlic minced; 0.5 個 chili minced; 4 個 lettuce leaf; 0.25 カップ fresh herb such as mint, perilla, cilantro

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によるオリジナルレシピ

合計時間: 1 時間 55 分
人数: 4
難易度: 普通
1人分: 651 kcal

アレルゲン情報： 甲殻類、魚、大豆を含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。

下ごしらえ

材料

batter

120 grice flour
30 gtapioca starch
0.5 小さじturmeric powder
120 mlcoconut milk
180 mlwater
2 個green onion, thinly sliced
0.5 小さじsalt

toppings

200 gshrimp, peeled, deveined, tails on
100 gpork belly, thinly sliced, rendered(お好みで)

材料

0.5 カップvegetable oil, for frying

nuoc cham

2 大さじfish sauce
1 大さじsugar
1 大さじlime juice
4 大さじwater
1 片garlic, minced
0.5 個chili, minced

for serving

4 個lettuce leaf
0.25 カップfresh herb, such as mint, perilla, cilantro

調理器具

bánh khọt pan · spatula · spoon · large bowl · small bowl · whisk · lid

作り方

手順

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.
約5 分
調理のヒント： 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.
約1 時間
調理のヒント： 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.
約5 分
調理のヒント： 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.
約1 分
調理のヒント： 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.
約1 分
調理のヒント： 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.
約1 分
7
Immediately place one shrimp and a slice of pork belly (if using) into the center of each bánh khọt.
約1 分
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.
約5 分
調理のヒント： 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.
約2 分
調理のヒント： 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.
約15 分
調理のヒント： 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.
調理のヒント： Wrap a bánh khọt in a lettuce leaf with some herbs before dipping for the full experience.

1人分

栄養情報

41%スコア

カロリー: 651.3kcal
たんぱく質: 19.3g
炭水化物: 38.2g
脂質: 49.5g
食物繊維: 2.1g
糖類: 4.9g

レシピの材料と分量から算出した推定値です。ブランドや材料の置き換えによって変わる場合があります。

おいしく保存

保存方法

Store leftover bánh khọt and nuoc cham separately in airtight containers in the refrigerator.

温め直し

Reheat bánh khọt in a toaster oven or dry pan until crispy to restore texture.