Sizzling Vietnamese Mini Crepes (Banh Khot) infused with coconut milk. These are very similar to the full-size Crepes (Banh Xeo) and are made from the same type of batter with a similar crunch (if done correctly that is). These bite sized delights may be enjoyed as an appetizer or finger food when entertaining guests. Add an extra dimension to the experience with the ever-present Vietnamese style sweet and sour fish sauce.
Ingredients
1-14 oz package of banh khot
1 Tbsp ground turmeric
2 cups of water
1 can coconut milk
1 lb large shrimps (peeled and deveined)
One bunch green onion, chopped
Optional sides:
Green lettuce, chives, and various other types of herbs (additional wrapping options)
Dipping Sauce:
¼ cup boiling water
¼ cup granulated sugar
¼ cup fish sauce (may add more if you prefer)
1 cup coconut soda
¼ cup limes (2)
1-3 cloves garlic, minced
2-3 Thai peppers, minced (optional)
Instructions
1. In a large mixing bowl, add the bag of banh khot flour, turmeric, water and coconut milk. 2. Mix until smooth with no lumps.
3. Add chopped green onions and stir. Set aside for 20 minutes.
4. Wash and clean shrimp. Set aside until ready to cook.
5. Using a banh khot pan (see picture), add oil (good amount) to the pan and heat the pan until medium high.
6. Add batter to each mold, approximately up to 2/3 full.
7. Pick up the pan and gently maneuver the batter in a swirling motion to create the cup-like shape. Cover with a lid and cook for 3-4 minutes.
8. Add raw shrimp and cook for another 1-2 minutes.
9. The mini-crepes will be done when the begin to look crispy (see picture for reference).
10. Repeat these steps using the remaining batter and shrimp.
Dipping Sauce
1. In a small bowl mix the boiling water and sugar, until the sugar is completely dissolved.
2. Then, add the fish sauce, coconut soda and lime. Set mixture aside until ready to use.
3. Just prior to serving, add the garlic and optional hot peppers and enjoy.