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a plate of Vietnamese savory prawn coconut pancakes with fresh herbs
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5 from 11 votes

Vietnamese savory prawn coconut pancakes (Bánh khọt)

My Vietnamese savory prawn coconut pancakes are crispy on the outside while rich and creamy in the center. Enjoy them with fresh herbs and dipping sauce for the perfect snack.
Prep Time10 mins
Cook Time20 mins
Steaming Time15 mins
Course: Appetizer
Cuisine: Vietnamese
Servings: 4 servings
Author: Vy Tran

Ingredients

  • 3/4 cup rice flour
  • 2 cups coconut cream
  • 1 tsp salt
  • 1 cup scallion
  • 1/4 cup cornstarch
  • 1/4 tsp turmeric
  • 28 tiger prawns, peeled and deveined
  • 1/4 cup dried split mung beans, soaked for 6 hours or overnight

Dipping sauce

  • 2 tbsps fish sauce
  • 1/4 cup water
  • 3 tbsps granulated sugar
  • 2 garlic cloves, finely chopped
  • 1 tbsp fresh lime juice
  • 1 red bird's eye chili, thinly sliced

For serving

  • 1 handful of Thai basil
  • 1 handful of Vietnamese mint
  • 1 handful of peppermint
  • 1 handful of of perilla leaves
  • a few baby leaves of mustard green
  • a few pieces of lettuce

Instructions

  • Soak the mung beans in water overnight.
  • Strain, then steam over high heat for 15 minutes. Set aside.
  • To make the dipping sauce, combine everything in a bowl and whisk together until combined. Set aside until ready to serve.
  • For the batter, whisk the rice flour, cornstarch, turmeric, and salt in a bowl and mix well.
  • Whisk in the coconut cream until there's no lump. Stir in the green scallion. Let the batter rest for an hour.
  • Place a 7-hole ebelskiver pan over medium-high heat and brush each hole with oil.
  • Working quickly, pour 1 1/2 tablespoons of batter in the hole using a spoon to press the batter along the edges of the hole. Top with each banh khot with a prawn and 1/2 tsp of mung bean.
  • Cover the pan with a lid and cook for 4 minutes until the bottom and edges are crispy, prawns cooked through, and batter turned yellow.
  • Using a spoon remove the banh khot from and transfer them to a plate.
  • Repeat the steps above until your ingredients are out. You should get 28 pancakes.
  • Serve immediately with herbs and dipping sauce.

Notes

  • Let the batter rest for an hour after you mix it. Give the batter a quick stir to redistribute the flour that had settled at the bottom.
  • The batter can be made 2 days ahead, covered, and stored in the fridge. Bring the batter to room temperature before you cook it.
  • Use prawns size 41/50 or smaller so they fit in the pan.
  • Medium-high heat is the best level for making it crispy without burning it.
  • Each pancake will need about 4-5 minutes to cook through.
  • These Vietnamese savory prawn coconut pancakes are best eaten as they are made. If you need to keep them warm and crisp while finishing the whole batch, leave them on a baking sheet in the oven at 225 degrees until ready to serve.