Asian Recipes
‘Crispy’ isn’t usually the first word I think of when it comes to pancakes. But for a certain population of Vietnamese people, mini savory pancakes are THE type to enjoy any time of the day.
Also known in Vietnamese as Bánh Khọt, these bite-sized morsels are fantastic when made at home. Not only can you load them up with as much of your favorite toppings as you can fit, but they will come out shatteringly light and crunchy.
They’re the perfect addition to a ‘Wrap and Roll’ party where the family gathers around to wrap fresh salad and rice paper with all the best ingredients.
It’s with these types of food experiences that brings family together and makes the best memories!
VARIATIONS CRISPY OR SOFT?
It wasn’t until I was about 10 years old that I realised there was more than one style of Bánh Khọt.
I grew up eating Grandma’s version, which was soft and almost gooey in the center. The outside was cooked just long enough to keep the mini pancake in tact, but not enough to make it truly crisp up.
This version is slightly richer and uses coconut cream for the filling. It’s also cooked with MUCH less oil than the other style. In fact, it only uses enough oil to prevent the batter from sticking.
The other way of making Bánh Khọt is something I discovered when my family had it at a small local Vietnamese restaurant. It was still served with fresh herbs and a classic dipping sauce, but these were incredibly crispy and light, as if you were eating bite-sized Bánh Xèo.
It had clearly been fried in lots of oil for that delicious crunch, then drizzled with a coconut milk sauce, and instantly became my favorite style of eating this dish!
TOPPINGS
My family prefers the simple shrimp and coconut cream toppings, but there are many ways you can change it up. Top it with your favorites or mix and match to enjoy them all!
Squid. Cut these into smaller pieces and marinate to preference, then cook them the same way you would the prawns.
Quail eggs. These are small enough to fit perfectly in the center of the mini savory pancakes. Just crack ’em right in!
Mung beans. Keep these dry as they will cook when you put the lid on.
Seasoned pork mince. This is similar to our Vietnamese Pork Mince, but with milder seasoning and no overpowering flavors like lemongrass.
Dried shrimp floss. Use a food processor to blitz the shrimp until fine, then cook it over low heat with oil and seasoning until lightly dry.
All the options are lip-smackingly delicious, so just let your taste buds decide!
Using soda water or beer keeps the batter light and airy when fried.
Blending rice and coconut cream gives the savory pancakes a deliciously crispy texture.
The prawns are marinated so you have savory flavors inside and out.
WHAT YOU’LL NEED
FOR THE BATTER
The beer can be substituted for soda water instead so that you still get the crispiness from the fizz.
FOR THE SHRIMP
Bánh Khọt is traditionally made with school prawns with the shell on. Our version uses larger ones without the shell, but you can choose your style based on personal preference.
FOR THE COCONUT MILK
Coconut milk will give a lighter flavor when drizzled as a sauce, but if you like it richer then coconut cream would work just as well.
HOW TO MAKE THIS RECIPE
Marinate the prawns with the garlic, spring onion heads, chicken bouillon powder, salt, fish sauce and pepper for a minimum of 20 minutes.
Blend the rice and coconut milk in a blender until it has become a puree.
Mix the Bánh Khọt flour mix with the water, coconut milk and rice blend, soda water or beer, cooking oil and salt until well combined.
Use a sieve to strain the mixture into a bowl and remove any lumps.
Set up your Bánh Khọt pan on high heat. When hot, pour 3 tbsp oil in each hole. It’s a lot of oil, but that will help it get extra crispy.
Pour about 4 tbsp batter in each hole or until 3/4 full, then add a prawn in the center.
Note: If you prefer the softer version, use a brush or paper towel to coat the holes with just enough oil to prevent any sticking.
Put a lid over the top and let it fry for 5 minutes or until the prawn is cooked.
Take the mini savory pancakes out when they have become crispy on the edges and place on a plate lined with paper towels.
If you’re making the soft version, take them out when the center has just cooked so it stays lightly gooey in the middle.
In a small saucepan, heat up the coconut milk and stir in the salt and tapioca starch until it has slightly thickened.
Pour it in each of the pancakes and serve fresh with Vietnamese herbs, lettuce, spring onion oil, pickled carrots and daikon and a dipping sauce!
TIPS FOR THE BEST RESULTS
Let the batter rest overnight. Doing so will help keep the pancakes fluffier and lighter, a strategy also used for our Vietnamese Glutinous Rice Balls (Chè Trôi Nước) and Coconut Pandan Waffles (Bánh Kẹp). Just make sure to add the beer or soda water after it has rested.
Be generous with the oil. This is the secret crisp batter!
Serve everything fresh. As with any fried food, you will get the crunchiest bite when everything is served straight out of the fryer.
Double fry. We also use this technique for our Fish Sauce Wings (Cánh Gà Chiên Nước Mắm) and Taiwanese Popcorn Chicken (鹽酥雞) for a crunch that’s unforgettable!
Bánh Khọt (Vietnamese Mini Savory Pancakes)
Bánh Khọt is Vietnam's answer to mini savory pancakes. They're super light with a crispy golden batter that you can hear as you bite!
Prep Time: 35 minutes
Cook Time: 1 hour
Total Time: 1 hour 35 minutes
Servings: 6
Calories: 1329kcal
Author: Jeannette
Equipment
▢
Blender
▢
Sieve
▢
Bánh Khọt pan
Ingredients
For The Batter
▢1 bag Bánh Khọt flour (we get it from the Vietnamese supermarket)
▢1/2 US cup day old rice
▢1/2 US cup coconut milk
▢375 mL / 1.6 US cup soda water/beer
▢1 L / 4.22 US cup water
▢2 tbsp cooking oil
▢1 tsp salt (or to taste)
For The Shrimp
▢500 g / 1.1 lb prawns (deveined and peeled)
▢1 tbsp fish sauce (or to taste)
▢1 tbsp chicken bouillon powder
▢1/2 tsp pepper
▢3 cloves garlic (finely chopped)
▢10 spring onion heads (lightly smashed)
For The Coconut Milk Sauce
▢1 US cup coconut milk
▢1 tsp salt (or to taste)
▢1 tsp tapioca starch
Instructions
- Marinate the prawns with the garlic, spring onion heads, chicken bouillon powder, salt, fish sauce and pepper for a minimum of 20 minutes.
- Blend the rice and coconut milk in a blender until it has become a puree.
- Mix the Bánh Khọt flour mix with the water, coconut milk and rice blend, soda water or beer, cooking oil and salt until well combined.
- Use a sieve to strain the mixture into a bowl and remove any lumps.
- Set up your Bánh Khọt pan on high heat. When hot, pour 3 tbsp oil in each hole. It's a lot of oil, but that will help it get extra crispy.
- Note: If you prefer the softer version, use a brush or paper towel to coat the holes with just enough oil to prevent any sticking.
- Pour about 4 tbsp batter in each hole or until 3/4 full, then add a prawn in the center.
- Put a lid over the top and let it fry for 5 minutes or until the prawn is cooked.
- Take the mini savory pancakes out when they have become crispy on the edges and place on a plate lined with paper towels.
- If you're making the soft version, take them out when the center has just cooked so it stays lightly gooey in the middle.
- In a small saucepan, heat up the coconut milk and stir in the salt and tapioca starch until it has slightly thickened.
- Pour it in each of the pancakes and serve fresh with Vietnamese herbs, lettuce, spring onion oil, pickled carrots and daikon and a dipping sauce!
Notes
Let the batter rest overnight. Doing so will help keep the pancakes fluffier and lighter. Just make sure to add the beer or soda water after it has rested.
Be generous with the oil. This is the secret crisp batter!
Serve everything fresh. As with any fried food, you will get the crunchiest bite when everything is served straight out of the fryer.
Double fry. We use this technique for a crunch that's unforgettable!
You can top it other toppings including: marinated squid, quail eggs, mung beans, seasoned and cooked pork mince and dried shrimp floss.
The beer can be substituted for soda water instead so that you still get the crispiness from the fizz.
Bánh Khọt is traditionally made with school prawns with the shell on. Our version uses larger ones without the shell, but you can choose what you'd like based on personal preference.
Coconut milk will give you a lighter flavor when drizzled as a sauce, but if you like it richer then coconut cream would work just as well.
This recipe and image sources are referred in website: Wokandkin.com. Thanks so much!
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