SnackAppetizer

Bánh Khọt

Name: Bánh Khọt
Prep time: 30 min
Cook time: 25 min
Total time: 1 h 55 min
Yield: 4 份
Cuisine: vietnamese
Ingredients: 120 g rice flour; 30 g tapioca starch; 0.5 茶匙 turmeric powder; 120 ml coconut milk; 180 ml water; 2 个 green onion thinly sliced; 0.5 茶匙 salt; 200 g shrimp peeled, deveined, tails on; 100 g pork belly thinly sliced, rendered (可选); 0.5 杯 vegetable oil for frying; 2 汤匙 fish sauce; 1 汤匙 sugar; 1 汤匙 lime juice; 4 汤匙 water; 1 瓣 garlic minced; 0.5 个 chili minced; 4 个 lettuce leaf; 0.25 杯 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 的原创食谱

总用时: 1小时 55分钟
份量: 4
难度: 中等
每份: 651 kcal

过敏原信息： 可能含有甲壳类、鱼类和大豆。如有过敏，请务必查看配料包装。

备料

配料

batter

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

toppings

200 gshrimp, peeled, deveined, tails on
100 gpork belly, thinly sliced, rendered(可选)

配料

0.5 杯vegetable oil, for frying

nuoc cham

2 汤匙fish sauce
1 汤匙sugar
1 汤匙lime juice
4 汤匙water
1 瓣garlic, minced
0.5 个chili, minced

for serving

4 个lettuce leaf
0.25 杯fresh herb, such as mint, perilla, cilantro

厨具

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

做法

分步操作

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.
约 5分钟
烹饪提示： 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.
约 1小时
烹饪提示： 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.
约 5分钟
烹饪提示： 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.
约 1分钟
烹饪提示： 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.
约 1分钟
烹饪提示： 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.
约 1分钟
7
Immediately place one shrimp and a slice of pork belly (if using) into the center of each bánh khọt.
约 1分钟
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.
约 5分钟
烹饪提示： 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.
约 2分钟
烹饪提示： 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.
约 15分钟
烹饪提示： 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.
烹饪提示： Wrap a bánh khọt in a lettuce leaf with some herbs before dipping for the full experience.

每份

营养

41%评分

热量: 651.3kcal
蛋白质: 19.3g
碳水化合物: 38.2g
脂肪: 49.5g
膳食纤维: 2.1g
糖: 4.9g

根据食谱中的配料用量估算。实际数值可能因品牌和替换配料而异。

妥善保存

储存

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

重新加热

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