Back to 5 servings batter 2 cups fine-grain rice flour 0.25 cup cornstarch, for extra crispness 1 teaspoon turmeric powder 0.5 teaspoon salt 0.25 teaspoon baking powder 2 cups full-fat unsweetened coconut milk 1 cup warm water 2 tablespoons green onions, thinly sliced topping 0.5 pound shrimp, peeled, deveined, finely diced 2 tablespoons shallots, minced 2 tablespoons garlic, minced 1 tablespoon fish sauce 1 teaspoon sugar 0.25 teaspoon black pepper nuoc cham 0.5 cup fish sauce 0.5 cup sugar 0.5 cup warm water 0.25 cup fresh lime juice, about 2 limes 2 garlic cloves, minced 1 Thai bird's eye chili, thinly sliced, to taste 1 tablespoon rice vinegar serving butter lettuce, mint, perilla, Vietnamese coriander, assorted fresh herbs, for wrapping cucumber, sliced pickled carrots and daikon, optional
Steps Clear checks Tap an ingredient or step to check it off.
1 Step 1: Whisk the rice flour, cornstarch, turmeric, salt and baking powder together. Add the coconut milk and warm water and whisk to a smooth, thin batter. Stir in the green onions and let it rest at room temperature for at least 30 minutes, up to 2 hours.2 Step 2: Heat 1 tablespoon oil in a skillet over medium-high heat. Saute the shallots and garlic for 1 to 2 minutes until fragrant, then add the pork if using and brown it. Drain off excess fat.3 Step 3: Add the shrimp, fish sauce, sugar and black pepper and cook 2 to 3 minutes, until the shrimp are pink and cooked through. Set the topping aside.4 Step 4: Dissolve the sugar in the fish sauce and warm water. Stir in the lime juice, garlic, chilies and rice vinegar, then add pickled vegetables if using. Taste and adjust for sweet, sour, salty and spicy.5 Step 5: Heat the bánh khọt mold pan over medium-high heat for 5 to 7 minutes. Add a little oil to each mold and heat until it just shimmers.6 Step 6: Turn the heat down to medium. Pour 2 to 3 tablespoons of batter into every mold so each one is roughly two-thirds full, then set a spoonful of the shrimp topping in the middle of the batter.7 Step 7: Cover the pan and cook 3 to 5 minutes, until the edges are golden and crisp and the bottoms are deep golden.8 Step 8: Pry the edges with a small spatula and lift the pancakes out. If they stick, add a little more oil and reheat the mold before continuing.9 Step 9: Repeat in batches, adding about 1/4 teaspoon oil to each mold between batches. Serve hot with herbs, cucumber and the dipping sauce, letting diners wrap each pancake in lettuce before dipping.getsaucepan.com/r/24ae1a26-8f5d-5f29-bc04-29d203ea6d59
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