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.
O rețetă originală de Forkin
- Durată totală
- 1 oră 55 min.
- Porții
- 4
- Dificultate
- Medie
- Per porție
- 651 kcal
Informații despre alergeni: poate conține crustacee, pește și boabe de soia. Verifică întotdeauna ambalajele ingredientelor dacă ai o alergie.
Pregătirea ingredientelor
Ingrediente
batter
- 120 grice flour
- 30 gtapioca starch
- 0,5 lingurițăturmeric powder
- 120 mlcoconut milk
- 180 mlwater
- 2 buc.green onion, thinly sliced
- 0,5 lingurițăsalt
toppings
- 200 gshrimp, peeled, deveined, tails on
- 100 gpork belly, thinly sliced, rendered(opțional)
Ingrediente
- 0,5 canăvegetable oil, for frying
nuoc cham
- 2 lingurăfish sauce
- 1 lingurăsugar
- 1 lingurălime juice
- 4 lingurăwater
- 1 cățelgarlic, minced
- 0,5 buc.chili, minced
for serving
- 4 buc.lettuce leaf
- 0,25 canăfresh herb, such as mint, perilla, cilantro
Ustensile
bánh khọt pan · spatula · spoon · large bowl · small bowl · whisk · lid
Mod de preparare
Pas cu 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.
Aproximativ 5 min.
Nota bucătarului: 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.
Aproximativ 1 oră
Nota bucătarului: 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.
Aproximativ 5 min.
Nota bucătarului: 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.
Aproximativ 1 min.
Nota bucătarului: 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.
Aproximativ 1 min.
Nota bucătarului: 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.
Aproximativ 1 min.
- 7
Immediately place one shrimp and a slice of pork belly (if using) into the center of each bánh khọt.
Aproximativ 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.
Aproximativ 5 min.
Nota bucătarului: 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.
Aproximativ 2 min.
Nota bucătarului: 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.
Aproximativ 15 min.
Nota bucătarului: 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 bucătarului: Wrap a bánh khọt in a lettuce leaf with some herbs before dipping for the full experience.
Per porție
Valori nutriționale
- Calorii
- 651,3kcal
- Proteine
- 19,3g
- Carbohidrați
- 38,2g
- Grăsimi
- 49,5g
- Fibre
- 2,1g
- Zahăr
- 4,9g
Estimare bazată pe cantitățile ingredientelor din rețetă. Valorile pot varia în funcție de mărci și înlocuiri.
Păstrează gustul bun
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.