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
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.