Vietnamese savoury coconut pancakes (Banh Khot)
- Cuisine: Vietnamese
Ingredients
Banh khot
500 g rice flour
100 g glutinous rice flour
1 can coconut cream
2 tsp ground turmeric
1 tsp salt
1 tsp chicken stock powder,
10 g spring onions, finely chopped
200 g green banana prawns, shelled and de-veined
200 g mung beans, soaked until soft, drained and steamed
Vegetable oil
Dipping sauce (nuoc cham)
2 tbspn fish sauce
the juice of one lime
one clove garlic, very finely diced
1 grated carrot
one red chilli, finely chopped
sugar and pepper to taste
To finish:
lettuce leaves and Vietnamese mint or basil
Preparation
Mix together the two rice flours. Add the coconut cream to form a smooth runny paste (using a little boiling water if needed). Add the turmeric, salt and spring onion and mix through.
Heat the banh khot mould over a flame, grease with vegetable oil. Fill each indentation to about 2/3 with paste. Cover and cook for about 3- 5 minutes. Remove the cover, add one prawn and a tablespoon of mung beans to each pancake. Cover again and allow to cook for a few more minutes until the centre sets and the edges become crisp and golden.
Serve wrapped in a lettuce leaf with mint and pickles, and with a dipping sauce.
Note :
You will need a special banh khot mould, available in Asian grocery stores. The hollows are mini-cupcake size.
Vietnamese Restaurants
Displaying 10 of 128 Vietnamese Restaurants.
| Restaurant | Suburb | |
| 1. | Le Bich | Balmain |
| 2. | Kinh Do | Macquarie |
| 3. | Pho Phu Quoc | Dickson |
| 4. | Tu Do | O'Connor |
| 5. | Phi Yen | Northbridge |
| 6. | Viet Hoa | Perth |
| 7. | New Saigon Vietnamese | Adelaide |
| 8. | Vietnam Restaurant | Pennington |
| 9. | Green Papaya | East Brisbane |
| 10. | Binh Minh | Richmond |
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