Vietnamese Shrimp Mini Pancakes (Banh Khot)

Try these delicious Vietnamese Shrimp Mini Pancakes with Fresh Herbs and Dipping Fish Sauce. Click READ MORE for recipe......

Vietnamese Shrimp Mini Pancakes (Banh Khot)

Ingredients Batter 1 bag of Banh Khot Flour or 1 bag Rice Flour with 1 tsp of Tumeric 3 cups Water 1 cup Fresh Milk or Coconut Milk 1 cup Chopped Green Onions Shrimp 1 tsp minced Garlic 1 tsp oil 16 small Shrimps Mung Bean and Dried Shrimp Topping 1 cup Mung Bean 1/2 cup Dried Shrimp (Soak these two overnight or at least for 4 hrs) 1 tsp minced Garlic 1 tsp oil Some water Some Chopped Green Onions Step 1: Batter Put the flour in a large bowl and pour in 3 cups of water. Mix until it does not have anymore lumps. Set aside for 30 minutes. Step 2: Stir-fry Shrimp, put in about 1 tsp of oil in a pan and 1 tsp of minced Garlic. Stir-fry the shrimp until it is cooked. Step 3: Rince Mung Bean and put into a sauce pan. Pour enough water that it covers the Mung Bean. Wait for the water to be absorbed then remove from stove and put in a small bowl. Step 4: Rinse your Dried Shrimp and chopped it. Stir-fry the chopped Dried Shrimp. Put 1 tsp of oil and 1 tsp of minced Garlic into pan. Add in the Dried Shrimp, stir for about 2-3 Minutes. Add in the Mung Bean and stir-fry it with the Dried Shrimp. Put in some chopped Green Onions and set it aside. Step 5: Add in 1 cup Fresh Milk or Coconut Milk into batter and 1 cup chopped Green Onions, then mix. Step 6: Spread some oil onto the mini pancake pan. Pour in the batter. Sprinkle some Mung Bean and Dried Shrimp. Then put a Shrimp on top of each pancake. Put a lid on top and wait for about 3-5 Minutes or until it is cooked. Take it out and put on a plate. Repeat until you are done. Step 7: Serve with Fish Sauce, Herbs, and Fresh Cucumbers.