Banh Khot

Banh Khot is a Vietnamese savory mini pancake made with rice flour and coconut milk, topped with shrimp and served with a tangy dipping sauce.

Ingredients - Serves 4

In a mixing bowl, combine the rice flour, coconut milk, water, and turmeric powder. Whisk until smooth.
Heat a non-stick banh khot pan or a small skillet over medium heat. Brush with vegetable oil.
Pour a small amount of the batter into each mold of the pan, filling it about halfway. Add a shrimp on top of each mold.
Cover the pan and cook for about 3-4 minutes, or until the edges are crispy and golden brown.
Carefully remove the banh khot from the pan and transfer to a serving plate.
In a small bowl, mix together fish sauce, rice vinegar, sugar, and lime juice to make the dipping sauce.
Serve the banh khot hot, garnished with sliced green onions and fresh cilantro. Serve with the tangy dipping sauce on the side.