Bánh Khọt

Ingredients

• 1200g rice flour
• 250g tapioca flour
• 31 tsp turmeric powder
• 4400ml coconut milk
• 5200ml water
• 61 tsp salt
• 71 tbsp sugar
• 8200g small raw prawns, peeled
• 92 spring onions, finely sliced
• 101 tbsp dried shrimp powder
• 11Vegetable oil for greasing
• 12Fresh lettuce and herbs for serving
• 13Nuoc cham dipping sauce

Instructions

1. 1Whisk rice flour, tapioca flour, turmeric, coconut milk, water, salt and sugar into a smooth batter. Rest for 30 minutes.
2. 2Lightly oil a bánh khọt mould or mini muffin tin. Heat over medium heat.
3. 3Pour batter into each mould, filling three-quarters full.
4. 4Place one prawn on top of each pancake. Scatter spring onions and shrimp powder over the prawns.
5. 5Cover and cook for 5-6 minutes until the edges are crispy and the base is golden.
6. 6Use a small spatula to lift each pancake out carefully.
7. 7Repeat with remaining batter and prawns.
8. 8Serve hot with lettuce, fresh herbs and nuoc cham for wrapping and dipping.