Vietnamese Banh Khot

Ingredients

• 200g rice flour
• 50g cornflour
• 1 tsp turmeric
• 1 can coconut milk
• 200ml water
• 1 tsp salt
• 3 spring onions, chopped
• 24 small prawns, peeled
• 3 tbsp oil
• For dip: 4 tbsp fish sauce, 3 tbsp lime juice, 3 tbsp sugar, 1 chilli, 2 garlic, 200ml water
• Lettuce, mint, coriander to serve

Instructions

1. Whisk batter; rest 30 min.
2. Heat a banh khot pan (or aebleskiver pan) with a drop of oil in each well.
3. Pour batter to half-fill each well.
4. Drop a prawn into each.
5. Sprinkle with spring onion.
6. Cover; cook 3-4 min until edges crisp.
7. Lift out with a chopstick.
8. Eat by wrapping each cake in lettuce with herbs and dipping in the sauce.

Serving suggestions

• Wrap in lettuce with herbs.

Storage & reheating

Best fresh.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions