Vũng Tàu

Bánh khọt

Name: Bánh khọt
Total time: 45 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 1 1/4 cups rice flour; 2 tbsp tapioca starch; 1/2 tsp turmeric (ground turmeric); 1 cup thin coconut milk; Water, for batter and dip; 1/2 tsp salt; Spring onion (green onion, scallion), sliced; Prawns (shrimp), small, peeled; Cooking oil (vegetable oil), for the pan; Lettuce, leaves; a handful mint leaves; a handful basil leaves; Cucumber, sliced; 2 tbsp for nước chấm fish sauce; 2 tbsp sugar; Lemon, lime juice; 1 clove minced garlic; 1 minced fresh red chillies (fresh red chiles)

Tiny crisp coconut rice cakes, each crowned with a prawn. Wrap, dip, repeat.

45 minTime

17 gProtein each

mildSpice

Little crisp cakes2 chapters · 1 min read

Make it your way

Grandma's wayCrisp coconut rice cakes with prawns, wrapped in lettuce and herbs.

The original

391kcalsame

17 gproteinsame

2 gfibresame

45minutessame

Bánh khọt.

Per serving, worked out from the ingredient table.

Ingredients

Rice flour1¼ cups

Tapioca starch2 tbsp

Turmeric (ground turmeric)½ tsp

Thin coconut milk1 cup

Waterfor batter and dip

Salt½ tsp

Spring onion (green onion, scallion)sliced

Prawns (shrimp)small, peeled

Cooking oil (vegetable oil)for the pan

Lettuceleaves

Mint leavesa handful

Basil leavesa handful

Cucumbersliced

Fish sauce2 tbsp, for nước chấm

Sugar2 tbsp

Lemonlime juice

Garlic1 clove, minced

Fresh red chillies (fresh red chiles)1, minced

Method

6 steps

1Whisk the rice flour, starch, turmeric, coconut milk, 100 ml water, salt and half the spring onion. Rest 30 minutes.
2Make nước chấm: fish sauce, sugar, 60 ml water, lime, garlic and chilli.
3Heat a cupped pan with a teaspoon of oil in each cup until shimmering. Pour in batter; it should sizzle hard.
4Add a prawn and a pinch of spring onion to each, cover and cook 3 minutes.
5Uncover and cook 3 minutes more until the bottoms are deep golden and crisp.
6Wrap in lettuce with herbs and cucumber, and dip.

Serve it like this

Serve straight from the pan on a platter with a basket of lettuce and herbs and a bowl of nước chấm for each person.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Vũng Tàu

Bánh khọt

Tiny crisp coconut rice cakes, each crowned with a prawn. Wrap, dip, repeat.

45 minTime

17 gProtein each

mildSpice

Little crisp cakes2 chapters · 1 min read

Make it your way

Grandma's wayCrisp coconut rice cakes with prawns, wrapped in lettuce and herbs.

The original

391kcalsame

17 gproteinsame

2 gfibresame

45minutessame

Bánh khọt.

Per serving, worked out from the ingredient table.

Ingredients

Rice flour1¼ cups

Tapioca starch2 tbsp

Turmeric (ground turmeric)½ tsp

Thin coconut milk1 cup

Waterfor batter and dip

Salt½ tsp

Spring onion (green onion, scallion)sliced

Prawns (shrimp)small, peeled

Cooking oil (vegetable oil)for the pan

Lettuceleaves

Mint leavesa handful

Basil leavesa handful

Cucumbersliced

Fish sauce2 tbsp, for nước chấm

Sugar2 tbsp

Lemonlime juice

Garlic1 clove, minced

Fresh red chillies (fresh red chiles)1, minced

Method

6 steps

1Whisk the rice flour, starch, turmeric, coconut milk, 100 ml water, salt and half the spring onion. Rest 30 minutes.
2Make nước chấm: fish sauce, sugar, 60 ml water, lime, garlic and chilli.
3Heat a cupped pan with a teaspoon of oil in each cup until shimmering. Pour in batter; it should sizzle hard.
4Add a prawn and a pinch of spring onion to each, cover and cook 3 minutes.
5Uncover and cook 3 minutes more until the bottoms are deep golden and crisp.
6Wrap in lettuce with herbs and cucumber, and dip.

Serve it like this

Serve straight from the pan on a platter with a basket of lettuce and herbs and a bowl of nước chấm for each person.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Bánh khọt

Make it your way

Ingredients

Method

Bánh khọt

Make it your way

Ingredients

Method

Make it a meal