• Vietnam Food Safari

Vietnamese Traditional Recipe - BANH KHOT



500 g shrimps peeled and deveined

*For the batter*

370 g rice flour 2 1/3 cup

30 g corn starch 1/4 cup

330 ml beer

420 ml water

150 g left-over cooked rice (1 cup), blended

240 ml coconut milk 1 cup

1 tsp tumeric powder

1/2 tsp salt

*For serving*

scallion oil

Fresh greens: mustard leaves, mint, corriander, pickled green papaya and carrots. picked daikon and carrots or pickled green papaya

Light dipping fish sauce “nuoc cham”

vegetable oil to fry


Blend the left-over cooked rice with coconut milk. Combine with the rest of the ingredients for the batter: flour, tumeric powder, salt, beer and water. Stir well to get a smooth batter and let it rest for 30 minutes.

Heat genenous amount of vegetable oil in a mini-pancake pan. Pour the batter into the pan. Add a shimp on top each mini-pancake. Cover the lid and fry for 3-5 minutes on medium heat. When they turn golden brown, remove and place on paper towel to remove the excess oil.