Banh Khot
Banh Khot
Ingredients
For the Banh Khot Batter
- 1 cup rice flour
- 2 tablespoons cornflour
- 400 ml coconut milk
- 1 cup iced water
- 2 teaspoons turmeric
- 1 teaspoon sugar
- 1/2 teaspoon salt
For the Wilted Spring Onion Oil
- 1/2 bunch spring onion greens, finely chopped
- 1/2 cup vegetable oil
- as needed salt, to taste
For the Filling
- 400 g king prawns, peeled, deveined, and halved
- 1 teaspoon chicken bouillon
- 1 large pinch salt
- 1 large pinch pepper
To Serve
- as needed roasted peanuts
- as needed mint
- as needed Vietnamese mint
- as needed coriander
- as needed shiso
- as needed lettuce
- as needed Nuoc Cham
Instructions
- 1
In a large bowl, combine the rice flour, cornflour, coconut milk, iced water, turmeric, sugar, and salt for the banh khot batter.
⏱️ 3 min
- 2
Whisk all the batter ingredients together thoroughly until well combined and smooth. Set the batter aside for 30 minutes to allow the flours to bloom.
⏱️ 2 min
- 3
For the wilted spring onion oil, place the finely chopped spring onion greens and vegetable oil into a small pan. Cook on medium heat for 5 minutes, stirring occasionally, until the spring onions are wilted and the oil is infused.
⏱️ 5 min
- 4
Add salt to taste to the spring onion oil. Set the spring onion oil aside.
⏱️ 1 min
- 5
For the filling, in a bowl, combine the peeled, deveined, and halved king prawns. Season the prawns with chicken bouillon, a large pinch of salt, and a large pinch of pepper. Mix the seasoning thoroughly with the prawns.
⏱️ 5 min
- 6
Heat a banh khot pan (a special pan with multiple small circular molds) over medium heat.
⏱️ 2 min
- 7
Using a spring onion (as a brush), lightly brush each mold with some of the prepared spring onion oil.
⏱️ 1 min
- 8
Stir the prepared banh khot batter again before use. Ladle just enough batter into each mold to fill it.
⏱️ 3 min - 9
Cover the pan with a lid and cook for 3-4 minutes.
⏱️ 4 min
- 10
Uncover the pan. Place half a seasoned prawn into each mold. Cover the pan again briefly for approximately 10-15 seconds.
⏱️ 1 min
- 11
Uncover the pan and continue cooking for a further 3-4 minutes, or until the edges of the banh khot are golden brown and crispy. If the batter is not crisping up sufficiently, add a little more oil to the molds.
⏱️ 4 min
- 12
Once cooked, carefully remove the banh khot from the molds. Repeat the process with the remaining batter and prawns.
⏱️ 10 min
- 13
Serve the freshly cooked Banh khot immediately. Garnish with roasted peanuts and a variety of fresh herbs such as mint, Vietnamese mint, coriander, shiso, and lettuce. Serve alongside Nuoc Cham for dipping.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Banh Khot
For the Banh Khot Batter
- 1 cup rice flour
- 2 tablespoons cornflour
- 400 ml coconut milk
- 1 cup iced water
- 2 teaspoons turmeric
- 1 teaspoon sugar
- 1/2 teaspoon salt
For the Wilted Spring Onion Oil
- 1/2 bunch spring onion greens, finely chopped
- 1/2 cup vegetable oil
- as needed salt, to taste
For the Filling
- 400 g king prawns, peeled, deveined, and halved
- 1 teaspoon chicken bouillon
- 1 large pinch salt
- 1 large pinch pepper
To Serve
- as needed roasted peanuts
- as needed mint
- as needed Vietnamese mint
- as needed coriander
- as needed shiso
- as needed lettuce
- as needed Nuoc Cham
Instructions
- 1
In a large bowl, combine the rice flour, cornflour, coconut milk, iced water, turmeric, sugar, and salt for the banh khot batter.
⏱️ 3 min - 2
Whisk all the batter ingredients together thoroughly until well combined and smooth. Set the batter aside for 30 minutes to allow the flours to bloom.
⏱️ 2 min - 3
For the wilted spring onion oil, place the finely chopped spring onion greens and vegetable oil into a small pan. Cook on medium heat for 5 minutes, stirring occasionally, until the spring onions are wilted and the oil is infused.
⏱️ 5 min - 4
Add salt to taste to the spring onion oil. Set the spring onion oil aside.
⏱️ 1 min - 5
For the filling, in a bowl, combine the peeled, deveined, and halved king prawns. Season the prawns with chicken bouillon, a large pinch of salt, and a large pinch of pepper. Mix the seasoning thoroughly with the prawns.
⏱️ 5 min - 6
Heat a banh khot pan (a special pan with multiple small circular molds) over medium heat.
⏱️ 2 min - 7
Using a spring onion (as a brush), lightly brush each mold with some of the prepared spring onion oil.
⏱️ 1 min - 8
Stir the prepared banh khot batter again before use. Ladle just enough batter into each mold to fill it.
⏱️ 3 min - 9
Cover the pan with a lid and cook for 3-4 minutes.
⏱️ 4 min - 10
Uncover the pan. Place half a seasoned prawn into each mold. Cover the pan again briefly for approximately 10-15 seconds.
⏱️ 1 min - 11
Uncover the pan and continue cooking for a further 3-4 minutes, or until the edges of the banh khot are golden brown and crispy. If the batter is not crisping up sufficiently, add a little more oil to the molds.
⏱️ 4 min - 12
Once cooked, carefully remove the banh khot from the molds. Repeat the process with the remaining batter and prawns.
⏱️ 10 min - 13
Serve the freshly cooked Banh khot immediately. Garnish with roasted peanuts and a variety of fresh herbs such as mint, Vietnamese mint, coriander, shiso, and lettuce. Serve alongside Nuoc Cham for dipping.
⏱️ 1 min