Bánh Khọt with Shrimp

Whisk together the rice flour, 200 ml coconut milk, 150 ml water, eggs, turmeric, 1 tsp salt and 5 g sugar into a smooth, thin batter. Stir in half of the scallions and let the batter rest for 30 minutes.

Peel the shrimp, remove the vein, and cut into small pieces. Finely chop the shallot and sauté it in 15 ml oil for 1 minute, then add the shrimp and cook for 2–3 minutes until they turn pink.

For the dipping sauce, combine the fish sauce, 60 ml water, lime juice and 25 g sugar. Add the minced garlic and chili, and stir until the sugar dissolves.

Rinse the bean sprouts, and wash the lettuce leaves and fresh herbs. Mix the remaining scallions with 50 ml coconut milk to drizzle over the finished pancakes.

Heat a bánh khọt pan or a cast-iron mold with round wells for 5 minutes over medium-high heat. Brush the wells with the remaining oil.

Pour the batter into each well, filling about two-thirds full, cover with a lid and cook for 1 minute. Add shrimp and bean sprouts to the center, drizzle with the coconut-scallion mixture, cover again and cook for another 1–2 minutes until the centers set.

Remove the lid and, if needed, add a little more oil around the edges of the pancakes; cook for another 1–2 minutes until the edges turn crispy and golden. Scoop out the bánh khọt with a spoon or fork and serve hot with lettuce leaves, fresh herbs and the dipping sauce.