Tamil Nadu x Vietnam
Paniyaram banh khot
Your paniyaram pan has been secretly Vietnamese all along. Crisp, coconutty and topped with prawns.
45 minTime
15 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original358kcalsame
15 gproteinsame
3 gfibresame
45minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
7 steps- 1Whisk the batter, rice flour, coconut milk, turmeric and 1/2 tsp salt into a pourable batter. Rest 10 minutes.
- 2Heat 2 tbsp oil with the curry leaves on medium heat until they crackle. Pour over the spring onion greens with a pinch of salt.
- 3Toss the prawns with half the garlic, the pepper and a pinch of salt.
- 4Heat a paniyaram pan on medium heat with 1/2 tsp oil in each well. Fill each three quarters full, press a prawn piece into the top, cover and cook 3 minutes.
- 5Uncover and cook 1 to 2 minutes more on medium heat without flipping, until the base is deep golden and the prawns are pink and opaque. Repeat with the rest.
- 6Stir the fish sauce, sugar, lime juice, water, the remaining garlic and chilli into a dip.
- 7Spoon the spring onion oil over the cakes. Serve with lettuce and mint for wrapping and the dip.
Serve it like this
Arrange the cakes in neat rows on a banana leaf or long plate, spring onion oil glistening on top, with lettuce, mint and the dip in a small bowl at one end.
