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Vietnamese Mini Pancakes (Banh Khot)

groups2 servingsspeedMediumcountertopsPrep: 30 minsskilletCook: 15 minsscheduleTotal: 45 minsoutdoor_grillPan-friedlocal_fire_departmentMild
Allergens:warningShellfishwarningFish

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

14 Steps Total

schedulePrepare in advance

  • circleShrimp needs to be marinated for 30 minutes in advance.30min
  • circlePickled carrots need to be prepared and chilled for 30 minutes in advance.30min
01
Waiting Time
00:00:20
warningStay safe

Wash hands and utensils thoroughly after handling raw shrimp to prevent cross-contamination.

  • In a mixing bowl, combine 14 peeled shrimp, 1 tbsp fish sauce, 2 sliced green onions, 2 minced garlic cloves, 1/4 tsp salt, and 1/4 tsp black pepper
  • Toss well to coat shrimp evenly in marinade
  • Set aside to marinate for 30 minutes
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Watch out

Do not marinate shrimp over 30 minutes in fish sauce or the high salt content will make the shrimp meat rubbery.

Ingredients:tiger prawns (14 piece)fish sauce (0.06 cup)green onion (2 piece)Garlic (2 clove)Salt (0.25 tsp)crushed black pepper (0.25 tsp)
Tools:mixing bowltongs
02
Waiting Time
00:00:50
  • Trim sides of 1 large carrot and shred finely using a box grater
  • Place shredded carrot into a sealable glass jar
  • Add a pinch of salt, 1/3 cup sugar, and 2/3 cup white vinegar
  • Stir contents to dissolve sugar and submerge carrots in liquid
  • Seal jar and chill in refrigerator for at least 30 minutes
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Watch out

Keep fingers flat and clear of grater surface when grating small carrot pieces to prevent painful skin scrapes.

Ingredients:Carrot (1 piece)Saltsugar (0.33 cup)white vinegar (0.67 cup)
Tools:chef's knifebox graterglass jar
03
Preparation
00:02:23
  • Place 1/4 cup dried shrimp into a small bowl
  • Pour warm water over shrimp until fully covered
  • Soak for 15 minutes until plumped and soft
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Watch out

Do not skip soaking dried shrimp, otherwise they will remain tough and chewy after frying.

Ingredients:dried small shrimp (0.25 cup)
Tools:small bowl
04
Active Cooking
00:02:34
  • Drain water completely from soaked dried shrimp
  • Transfer rehydrated shrimp to a food processor or blender cup
  • Blend for 15 seconds until broken down into fine fluffy bits
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Watch out

Drain shrimp thoroughly before blending

excess water will turn the shrimp into paste instead of fluffy flakes

Ingredients:dried small shrimp
Tools:food processor
05
Active Cooking
00:02:56
  • Heat 2 tbsp vegetable oil in a skillet over high heat
  • Add blended dried shrimp to hot skillet
  • Pan-fry continuously for 2 minutes using a wooden spatula until dry, fragrant, and light golden orange
  • Transfer to a clean bowl and set aside
local_fire_departmentHigh heat, approx. 2 minutes
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Watch out

Keep stirring constantly over high heat

dried shrimp crumbs burn very quickly if left standing

Ingredients:vegetable oil (2 tbsp)dried small shrimp
Tools:skilletspatula
06
Preparation
00:03:44
  • Wash and trim ends off 6 scallions
  • Roughly chop into thin green rings on a cutting board
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Watch out

Keep fingertips curled inward in a claw shape while chopping to protect fingers from knife edges.

Ingredients:green onion (6 piece)
Tools:chef's knifecutting board
07
Active Cooking
00:04:00
  • Pour 3 tbsp vegetable oil into a small skillet over medium-high heat until hot and shimmering
  • Add chopped scallions to hot oil and let them sizzle for 30 seconds until aromatic and deep green
  • Immediately remove from heat and pour oil with scallions into a small glass bowl to stop cooking
local_fire_departmentMedium-high heat, 30 seconds
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Watch out

Cook scallions for only 30 seconds

leaving them longer in hot oil turns them brown, dry, and bitter

Ingredients:vegetable oil (3 tbsp)green onion
Tools:skilletsmall bowl
08
Active Cooking
00:04:32
  • Pour 1/2 cup hot water into a bowl and add 1/4 cup sugar
  • Stir with a spoon until sugar completely dissolves
  • Add 1/4 cup fish sauce, 1/2 cup coconut soda, and squeeze juice from 1/2 lime
  • Add 3 minced garlic cloves and 1 chopped Thai chili pepper
  • Stir together until thoroughly blended
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Watch out

Ensure sugar is fully dissolved in hot water before adding acidic lime juice and cold fish sauce, otherwise sugar crystals will sink to bottom.

Ingredients:hot water (0.5 cup)sugar (0.25 cup)fish sauce (0.25 cup)Coconut Soda (0.5 cup)lime (0.5 piece)Garlic (3 clove)Thai chili (1 piece)
Tools:spoonmixing bowl
09
Active Cooking
00:05:32
  • In a mixing bowl, combine 1 cup rice flour, 2 tbsp cornstarch, and 1/4 tsp salt
  • Add 1.5 cups water, 1/2 cup coconut milk, and 1/2 tsp turmeric powder
  • Whisk vigorously until smooth and completely lump-free
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Watch out

Whisk batter thoroughly

rice flour settles quickly to the bottom, so stir again right before cooking

Ingredients:white rice flour (1 cup)corn starch (2 tbsp)Salt (0.25 tsp)water (1.5 cup)Coconut milk (0.5 cup)turmeric powder (0.5 tsp)
Tools:whiskmixing bowl
10
Active Cooking
00:06:24
warningStay safe

Cast iron handles get extremely hot during cooking; use heat-resistant oven mitts when touching pan.

  • Place cast-iron Banh Khot pan over medium-high heat until hot
  • Add about 1 tsp of vegetable oil into each circular well until oil sizzles
local_fire_departmentMedium-high heat
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Watch out

The cast iron pan must be sufficiently preheated before adding batter, otherwise the pancakes will stick and tear.

Ingredients:vegetable oil (1 tbsp)
Tools:banh khot pan
11
Active Cooking
00:06:44
  • Pour batter into each oiled well until filled to about 3/4 full
  • Immediately place 1 marinated shrimp into center of each well before batter fully sets
  • Add a tiny drizzle of extra batter over shrimp if needed to secure
local_fire_departmentMedium-high heat
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Watch out

Work rapidly when placing shrimp

if batter sets before shrimp is added, the shrimp will not bind to the pancake

Ingredients:tiger prawnswhite rice flour
Tools:ladletongs
12
Active Cooking
00:07:56
  • Cover the pan with a fitted glass lid
  • Cook over medium-high heat for about 3 minutes until shrimp turn opaque pink and batter solidifies fully
local_fire_departmentMedium-high heat, 3 minutes
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Watch out

Keep lid covered during steam phase

removing lid too early lets heat escape and leaves top of shrimp uncooked

Tools:pan lid
13
Active Cooking
00:08:04
  • Remove lid and continue cooking uncovered for another 1 minute to crisp the bottom crust
  • Spoon cooked scallion oil over top of each pancake
  • Sprinkle toasted dried shrimp powder over each pancake
local_fire_departmentMedium-high heat, 1 minute
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Watch out

Monitor bottom crust color carefully in the final minute to prevent burning the rice flour edge.

Ingredients:green oniondried small shrimp
Tools:spoon
14
Active Cooking
00:08:36
  • Use a metal spoon to scoop each Banh Khot pancake out from the edges of the pan
  • Arrange cooked pancakes on a platter
  • Serve hot with fresh greens, prepared pickled carrots, and Nuoc Cham dipping sauce
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Watch out

Allow pancakes to rest for 1 minute before eating

interior filling and cast iron oil remain piping hot

Ingredients:fresh greens (1 sheet)
Tools:spoonserving platter

groceryAll Ingredients

tiger prawns14 piece
fish sauce0.5 cup
green onion8 piece
Garlic5 clove
Salt0.5 tsp
crushed black pepper0.25 tsp
Carrot1 piece
sugar0.6 cup
white vinegar0.67 cup
dried small shrimp0.25 cup
vegetable oil6 tbsp
hot water0.5 cup
Coconut Soda0.5 cup
lime0.5 piece
Thai chili1 piece
white rice flour1 cup
corn starch2 tbsp
water1.5 cup
Coconut milk0.5 cup
turmeric powder0.5 tsp
fresh greens1 sheet

blenderAll Tools Needed

mixing bowltongsglass jarbox graterchef's knifesmall bowlfood processorspatulaskilletcutting boardspoonwhiskbanh khot panladlepan lidserving platter