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Bánh Khọt
Recipe by Tommy Pham
This delicious Vietnamese classic is sure to be a crowd pleaser.
- Steps
- Ingredients
Ingredients
Garlic Chilli Prawns
Banh Khot Batter
Pickled Vegetables
Nuoc Mam
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Steps
- Prepare coals for the hibachi if using.
- For the Pickled Vegetables, place the sugar and water into a mixing bowl and stir until sugar is dissolved. Add the vinegars to the bowl and stir to combine.
- Add the vegetables and set aside for at least 45 minutes. Drain well and return to the fridge until needed.
- For the Garlic Chilli Prawns, place ingredients (except prawns) into a small food processor and blend to a coarse paste. Transfer to a deep bowl.
- Add the prawns and mix well. Set aside to marinade for at least 30 minutes.
- To cook the prawns, heat a grill pan if using.
- Cook the prawns on the hibachi for 1 minute on each side (or until still slightly raw in the centre) or 2 minutes in a grill pan. Slice the prawns in half and set aside.
- For the Bahn Khot Batter, place flours, coconut milk, coconut cream, turmeric and salt in a bowl and whisk until smooth. Set aside to rest for at least 30 minutes.
- Add soda water and stir until just combined.
- Heat a cast iron Dutch pancake pan over medium heat. Once hot, spray each cavity with canola spray and reduce the heat to low. Stir the batter to recombine.
- Pour approximately 1 teaspoon batter into each cavity and swirl pan to ensure batter spreads out as much as possible.
- Cover with a lid and cook for 2 minutes.
- Remove the lid and add 1 tablespoon of oil over the pan and swirl the pan to spread the oil. Cook until batter is set, about 2-3 minutes. Pour a dash of batter onto each banh khot.
- Place a prawn half onto the raw batter and cook, covered, until batter is just cooked, about 1 minute. Remove from the pan and place onto a platter. Repeat process until batter and prawns are used.
- For the Nuoc Mam, combine chilli, garlic, lemon, water, fish sauce and sugar and stir well.
- To serve, arrange elements on a serving tray. Wrap banh khot with a mix of herbs and pickled vegetables and drizzle with nuoc mam to eat.
