Soften the mung beans by placing ¼ Cup of Dried Split Mung Beans into a sauce pan and cover with 2 inches of water. Bring to a boil, turn off the heat, let them sit for 15 minutes and strain.
Bánh Khọt Recipe – Vietnamese Crispy Savory Shrimp Pancakes
Bánh Khọt Recipe – Vietnamese Crispy Savory Shrimp Pancakes by Food is a Four Letter Word
- Prep time: 30 minutes
- Cook time: 30 minutes
- Serves: 48 (1.5 inch Bánh Khọt) or 36 (2 inch Bánh Khọt)
- Bánh Khọt / Aebleskiver Pan
- 36 or 48 Shrimp, (depends on your pan size), peeled, deveined and tails removed
- 1¼ Cup Rice Flour
- ¼ Cup Corn Starch
- ¼ Cup Dried Split Mung Beans
- ½ Cup Coconut Milk
- 2 Cups Water
- ½ Teaspoon Turmeric Powder
- ¾ Teaspoon Kosher Salt, divided
- 3 Tablespoons of Vegetable Oil + more for the pan
- 5 Scallions / Green Onions, green parts only chopped
- Chấm Spicy Dipping Sauce Bottle, or use ingredients below to make nước chấm
- ⅓ Cup Fish Sauce
- ⅓ Cup Granulated Sugar
- 1 Cup Water
- ⅓ Cup Rice Vinegar
- 3 Garlic Cloves, finely minced
- 1-3 Thai Chili Peppers, finely minced
Greens and Herbs For Serving:
- Green Leaf Lettuce
- 1 Cup julienne cut Carrots
- 1 Cup julienne cut Daikon
- Mint Leaves
Place the chopped Scallions & ¼ Teaspoons of Kosher Salt into a heat safe bowl. Heat 3 Tablespoons of neutral tasting Vegetable Oil until it’s hot (not smoking – that will burn the scallions) then pour it into the bowl of scallions, stir with a spoon and set aside.
If you’re using Chấm brand Dipping Sauce (purchase here), you’re already set. You can make your own classic nước chấm sauce by placing ⅓ Cup of Fish Sauce, ⅓ Cup Sugar, 1 Cup of Water, ⅓ Cup of Rice Vinegar, the finely minced Garlic and finely minced Thai Chilis into a bowl and stir well until the sugar has dissolved. Set aside until ready to serve.
In a large skillet, add 1 Tablespoon of the prepared Scallion Oil and heat on high heat. Add the Shrimp & quickly sear, cook until about 80% done, since they will continue to cook when you make the Bánh Khọt. Place into a bowl and set aside
To make the banh xeo batter, add 2 Cup of Waters, ½ Cup of Coconut Milk, 1 ¼ Cup of Rice Flour, ¼ Cup of Corn Starch, the softened Mung Beans, ½ Teaspoon Kosher Salt, ½ Teaspoon of Turmeric Powder to a blender and blend on high for a few minutes until the mung beans are completely blended.
Heat up a Bánh Khọt / Aebleskiver / Takoyaki pan on medium-high heat. Add ½ Teaspoons of Vegetable Oil to each pan cup. When the pan is hot, stir the batter again and fill each pan cup about 90% full, the pan should be hot enough that you hear it sizzle. Top each cup with a shrimp then spoon on a few chopped scallions. Cover the pan for 2 minutes then remove the lid and continue to cook until the bottoms are very crispy and the tops looks set usually takes 6-10 minutes. Add ½ Teaspoons of Oil to each pan cup again and repeat until the batter is gone.
Serve with Green Leaf Lettuce, Mint Leaves, Cilantro, Perilla Leaves, julienned Carrots and Daikon – make a wrap and dip in Cham Sauce. Enjoy!
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