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 tarafından hazırlanan özgün tarif
- Toplam süre
- 1 sa. 55 dk.
- Porsiyon
- 4
- Zorluk
- Orta
- Porsiyon başına
- 651 kcal
Alerjen bilgisi: kabuklular, balık ve soya fasulyesi içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.
Ön hazırlık
Malzemeler
batter
- 120 grice flour
- 30 gtapioca starch
- 0,5 çay kaşığıturmeric powder
- 120 mlcoconut milk
- 180 mlwater
- 2 adetgreen onion, thinly sliced
- 0,5 çay kaşığısalt
toppings
- 200 gshrimp, peeled, deveined, tails on
- 100 gpork belly, thinly sliced, rendered(isteğe bağlı)
Malzemeler
- 0,5 su bardağıvegetable oil, for frying
nuoc cham
- 2 yemek kaşığıfish sauce
- 1 yemek kaşığısugar
- 1 yemek kaşığılime juice
- 4 yemek kaşığıwater
- 1 dişgarlic, minced
- 0,5 adetchili, minced
for serving
- 4 adetlettuce leaf
- 0,25 su bardağıfresh herb, such as mint, perilla, cilantro
Ekipman
bánh khọt pan · spatula · spoon · large bowl · small bowl · whisk · lid
Hazırlanışı
Adım adım
- 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.
Yaklaşık 5 dk.
Aşçının notu: 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.
Yaklaşık 1 sa.
Aşçının notu: 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.
Yaklaşık 5 dk.
Aşçının notu: 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.
Yaklaşık 1 dk.
Aşçının notu: 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.
Yaklaşık 1 dk.
Aşçının notu: 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.
Yaklaşık 1 dk.
- 7
Immediately place one shrimp and a slice of pork belly (if using) into the center of each bánh khọt.
Yaklaşık 1 dk.
- 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.
Yaklaşık 5 dk.
Aşçının notu: 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.
Yaklaşık 2 dk.
Aşçının notu: 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.
Yaklaşık 15 dk.
Aşçının notu: 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.
Aşçının notu: Wrap a bánh khọt in a lettuce leaf with some herbs before dipping for the full experience.
Porsiyon başına
Besin değerleri
- Kalori
- 651,3kcal
- Protein
- 19,3g
- Karbonhidrat
- 38,2g
- Yağ
- 49,5g
- Lif
- 2,1g
- Şeker
- 4,9g
Tarifteki malzeme miktarlarından tahmin edilmiştir. Değerler markalara ve değişikliklere göre farklılık gösterebilir.
Tazeliğini koruyun
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.