Banh Khot
Banh Khot
Ingredients
For the Banh Khot Batter
- 1/2 cup rice flour
- 1/4 cup tapioca starch
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon turmeric powder
- 1/4 cup coconut milk
- 1 cup club soda
- 2 scallions, greens only, sliced
For the Banh Khot Filling
- 1 bag black tiger shrimp, peeled, tails left on
For Cooking
- as needed cooking oil
For Serving
- as needed lettuce leaves
- as needed Nuoc Mam Cham
Instructions
- 1
In a large bowl, combine the rice flour, tapioca starch, all-purpose flour, salt, and turmeric powder. Whisk these dry ingredients together thoroughly until well combined.
⏱️ 2 min
- 2
Add the coconut milk and club soda to the dry mixture. Whisk continuously until the batter is smooth and free of lumps.
⏱️ 3 min
- 3
Stir in the sliced green parts of the scallions into the batter. Set the batter aside.
⏱️ 1 min
- 4
Prepare the shrimp by peeling them, leaving the tails on for presentation and ease of handling.
⏱️ 5 min
- 5
Place a Banh Khot pan (or a similar multi-cavity pan) on the stove over medium-low heat. Allow the pan to heat up for a few minutes.
⏱️ 3 min
- 6
Grease each mold of the pan with a small amount of cooking oil. You can use a brush or a paper towel held with chopsticks to evenly coat the molds.
⏱️ 1 min
- 7
Place one prepared shrimp in the center of each greased mold.
⏱️ 1 min
- 8
Carefully pour the prepared batter into each mold, filling it up to just below the rim.
⏱️ 2 min
- 9
Cover the pan with a lid to allow the Banh Khot to steam and cook through.
⏱️ 5 min
- 10
Cook for approximately 5 minutes, or until the Banh Khot are golden brown and crispy around the edges, and the centers are set. The edges should begin to curl up.
⏱️ 5 min
- 11
Using a small spatula or a spoon, carefully remove the cooked Banh Khot from the molds.
⏱️ 2 min
- 12
Serve the Banh Khot immediately. They are traditionally enjoyed by wrapping them in fresh lettuce leaves and dipping them in Nuoc Mam Cham (Vietnamese dipping fish sauce).
Kitchen Tools
Nutrition Facts (per serving)
Banh Khot
For the Banh Khot Batter
- 1/2 cup rice flour
- 1/4 cup tapioca starch
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon turmeric powder
- 1/4 cup coconut milk
- 1 cup club soda
- 2 scallions, greens only, sliced
For the Banh Khot Filling
- 1 bag black tiger shrimp, peeled, tails left on
For Cooking
- as needed cooking oil
For Serving
- as needed lettuce leaves
- as needed Nuoc Mam Cham
Instructions
- 1
In a large bowl, combine the rice flour, tapioca starch, all-purpose flour, salt, and turmeric powder. Whisk these dry ingredients together thoroughly until well combined.
⏱️ 2 min - 2
Add the coconut milk and club soda to the dry mixture. Whisk continuously until the batter is smooth and free of lumps.
⏱️ 3 min - 3
Stir in the sliced green parts of the scallions into the batter. Set the batter aside.
⏱️ 1 min - 4
Prepare the shrimp by peeling them, leaving the tails on for presentation and ease of handling.
⏱️ 5 min - 5
Place a Banh Khot pan (or a similar multi-cavity pan) on the stove over medium-low heat. Allow the pan to heat up for a few minutes.
⏱️ 3 min - 6
Grease each mold of the pan with a small amount of cooking oil. You can use a brush or a paper towel held with chopsticks to evenly coat the molds.
⏱️ 1 min - 7
Place one prepared shrimp in the center of each greased mold.
⏱️ 1 min - 8
Carefully pour the prepared batter into each mold, filling it up to just below the rim.
⏱️ 2 min - 9
Cover the pan with a lid to allow the Banh Khot to steam and cook through.
⏱️ 5 min - 10
Cook for approximately 5 minutes, or until the Banh Khot are golden brown and crispy around the edges, and the centers are set. The edges should begin to curl up.
⏱️ 5 min - 11
Using a small spatula or a spoon, carefully remove the cooked Banh Khot from the molds.
⏱️ 2 min - 12
Serve the Banh Khot immediately. They are traditionally enjoyed by wrapping them in fresh lettuce leaves and dipping them in Nuoc Mam Cham (Vietnamese dipping fish sauce).