Bánh Khọt Recipe – Vietnamese Crispy Savory Shrimp Pancakes

December 15, 2020Van
Blog post

Prep time: 30 minutes

Cook time: 30 minutes

Serves: 48 (1.5 inch Bánh Khọt) or 36 (2 inch Bánh Khọt)

Bánh Khọt is the baby cousin to Bánh Xèo, they share a similar type of batter, but the cooking technique and texture are different. Bánh Khọt is very crispy on the bottom, while the middle stays tender and with every bite you have a delicious piece of shrimp garnished with scallions – mung beans and coconut milk add the most delicious flavor to the batter.   Bánh Khọt is made in a special pan with small cups that’s very similar to an aebleskiver pan.  You can also use a takoyaki pan, which usually has more cups in the pan, but it makes a slight smaller sized Bánh Khọt.  Buy shrimp that will fit into the pan cups, I used a takoyaki pan, so I bought small 41/50 shrimp.  Serve these crispy delights with a large plate of green leaf lettuce and various herbs.  You make a wrap and dip it into Vietnamese dipping sauce, I used a bottle of Chấm Spicy Dipping Sauce, because it’s delicious and I love the convenience of having it ready in the fridge, but you can also make it from scratch if you prefer. I love making a big batch of Bánh Khọt and my whole family enjoys it for a meal.

Vietnamese Crispy Savory Shrimp Pancakes Recipe - Bánh Khọt

You can use a 4-Cup Pyrex Measure Cup to store and pour the batter. Vietnamese Crispy Savory Shrimp Pancakes Recipe - Bánh Khọt

I used this Takoyaki Pan to make 1.5 inch sized Bánh Khọt (use small shrimp), you can also use a Bánh Khọt / Aebleskiver Pan which makes 2 inch sized Bánh Khọt (use medium or large shrimp)Vietnamese Crispy Savory Shrimp Pancakes Recipe - Bánh Khọt

Vietnamese Crispy Savory Shrimp Pancakes Recipe - Bánh Khọt

Vietnamese Crispy Savory Shrimp Pancakes Recipe - Bánh Khọt

Purchase Cham brand Spicy Dipping Sauce here, it’s so amazing and I love that it’s ready to go in my fridge  – it’s one less thing I have to make when I’m already cooking several dishes. Vietnamese Crispy Savory Shrimp Pancakes Recipe - Bánh Khọt

Vietnamese Crispy Savory Shrimp Pancakes Recipe - Bánh Khọt

Vietnamese Crispy Savory Shrimp Pancakes Recipe - Bánh Khọt

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Print Recipe

Bánh Khọt Recipe - Vietnamese Crispy Savory Shrimp Pancakes

  • Prep time: 30 minutes
  • Cook time: 30 minutes
  • Serves: 48 (1.5 inch Bánh Khọt) or 36 (2 inch Bánh Khọt)

Ingredients

  •  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
  • Cilantro
  • Perilla
  • Mint Leaves

Method

  • 1)

    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.

  • 2)

    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.

  • 3)

    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.

  • 4)

    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

  • 5)

    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.

  • 6)

    Heat up a Bánh Khọt / Aebleskiver / Takoyaki pan on medium-high heat. Add ½ Teaspoon 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.

  • 7)

    Serve with Green Leaf Lettuce, Mint Leaves, Cilantro, Perilla Leaves, julienned Carrots and Daikon – make a wrap and dip in Cham Sauce. Enjoy!

↓ Supplies to make this recipe ↓

Cham Dipping Sauce 

 










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