Banh Knot – Mini Pancakes
1. Combine 14 large peeled and deveined shrimps, 2 scallions / green onions thinly sliced into 2 inch strips, 2 cloves of minced garlic, 1/4 tsp salt, and 1/4 tsp black pepper. marinate for 30 minutes.
2. Soak 1/4 cup dried shrimp in warm water for 15 minutes.
3. Drain and blend in a food processor or blender until fine.
4. Sauté dried shrimp with 2 tbsp of oil on high heat until it becomes dried, fragrant, and toasted. set aside.
5. Make scallion oil by heating up 3 tbsp vegetable oil and add 6 chopped scallions / green onions.
6. Saute until green onions become dark green for 30 seconds. set aside.
Dipping fish sauce
7. Mix and dissolve 1/4 cup granulated sugar in 1/2 cup hot water. combine the rest of the ingredients namely juice of 1/2 a lime, 1/2 cup coconut soda, 1/4 cup fish sauce, 3 thinly sliced or minced garlic cloves, 1 thai chilli pepper with seeds removed. mix well and set aside.
8. In a jar add 1 large grated carrot, a pinch of salt, 1/3 cup sugar and 2/3 cup white vinegar. mix well and keep aside.
9. Whisk together all the batter ingredients namely 1 cup rice flour, 2 tbsp cornstarch, 1.5 cups water, 1/2 cup coconut milk, 1/2 tsp turmeric powder, 1/4 tsp salt. mix very well until there are no clumps.
Cooking & plating
10. Heat the banh khot pan on medium-high heat and add 1 tsp of vegetable oil into each well.
11. Add 1 tbsp of batter into each well till 3/4 of the way full.
12. Quickly add one shrimp to each well before the batter fully sets.
13. Place a lid on the pan and cook for 3 minutes or until the shrimp is fully cooked.
14. Remove the lid and continue cooking for another minute to get the bottom crispy.
15. Brush a bit of scallion oil over each banh khot and sprinkle on some dried shrimp powder.
16. Remove the banh khot from the pan using a spoon, starting from the edges and scooping inward.
17. Serve with sweet dipping fish sauce, fresh herbs, and pickled vegetables.