Vietnamese Banh Khot Shrimp Pancakes

Ingredients

• 10 oz small shrimp, peeled and deveined
• 1 1/2 cups rice flour
• 1 cup coconut milk
• 3/4 cup water
• 1 tsp ground turmeric
• 2 scallions, thinly sliced
• 4 tbsp neutral oil, for the pan
• 3 tbsp fish sauce
• 3 tbsp lime juice
• 1 tbsp sugar
• 2 garlic cloves, minced
• 1 red chili, minced
• 2 cups lettuce leaves and herbs
• Salt

Steps

1. Whisk the rice flour, coconut milk, water, turmeric, and 1/2 teaspoon salt into a thin batter, then rest it for 30 minutes and stir in the scallions.
2. The batter should be as thin as pouring cream. Thick batter gives you doughy cakes rather than the crisp shell and custardy centre banh khot is meant to have.
3. Whisk the fish sauce, lime juice, sugar, garlic, chili, and 1/3 cup water into the dipping sauce.
4. Pat the shrimp completely dry and season them lightly with salt.
5. Heat a dimpled aebleskiver or takoyaki pan over medium-high heat and pour about half a teaspoon of oil into each well. The oil must be genuinely hot before the batter goes in, or the pancakes will stick and never crisp.
6. Whisk the batter again and fill each well about two-thirds full, then press one shrimp into the centre of each.
7. Cover the pan and cook for 4 to 5 minutes, until the edges are deep golden and lacy, the centre is set, and the shrimp is pink.
8. Lift each pancake out with a skewer or spoon and serve immediately, wrapped in lettuce leaves with herbs and dipped in the sauce.

Allergen note: Contains shellfish, fish, and coconut.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.