@junicooking: Bánh Khọt - Crispy Vietnamese mini pancakes These crispy mini Vietnamese savory pancakes are seriously addictive! The batter is made with coconut milk and a splash of beer (or soda) for an extra light and crispy texture. Serve them hot with fresh herbs, lettuce, and a sweet, tangy fish sauce. ✨ Save this recipe and try it for your next Vietnamese food craving! Ingredients: For the batter 400g bánh xèo flour 400ml coconut milk 355ml beer or soda 100ml ice-cold water ½ tsp salt 1 tsp turmeric Green onions, finely chopped 350g shrimp, peeled and deveined ¾ tsp Chin-Su Fish Sauce @CHIN-SU ¼ tsp sugar Nuoc Cham 1 tbsp Chin-Su Phu Quoc fish sauce @CHIN-SU Global 2 tsp minced garlic 1 tbsp sugar 4 tbsp water Juice of ½ lime Chopped chilies Instructions -In a large bowl, whisk together the bánh xèo flour, coconut milk, beer or soda, ice-cold water, salt, and turmeric until smooth. Stir in the chopped green onions. Let the batter rest for about 15–20 minutes. -Stir-fry the shrimp with fish sauce and sugar until halfway cooked. Set aside while the batter rests. -Stir together the fish sauce, sugar, and water until the sugar dissolves. Add the lime juice and adjust to taste. -Heat a bánh khọt pan over medium-high heat and generously oil each mold. Pour batter into each mold, filling about ¾ full. -Place a seasoned shrimp in the center of each bánh khọt. Cover with a lid and cook until the batter is mostly set and the shrimp is cooked through. -Remove the lid and continue cooking until the edges are golden and crispy. Add a little more oil around the edges if needed for extra crispiness. -Remove the bánh khọt and serve hot with fresh herbs, lettuce, and the dipping sauce.Enjoy! . . . . #vietnamesefood #banhkhot #shrimprecipe #minipancakes #nuoccham

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Thursday 13 August 2026 16:29:25 GMT