Vietnamese Mini Coconut Shrimp Pancakes

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Banh khot are bite-sized Vietnamese savory pancakes prized for their crispy golden edges and tender, coconut-rich centers. Each mini cake is topped with a juicy piece of shrimp and served with bright herbs and a tangy-sweet dipping sauce for authentic street-food flavor at home.

Nutrition Facts

Per serving (estimated)

• 340 kcalCalories
• 16 gFat
• 10 gSaturated Fat
• 32 gCarbs
• 2 gFiber
• 8 gSugar
• 17 gProtein
• 780 mgSodium
• 380 mgPotassium
• 90 mgCalcium
• 2.5 mgIron
• 8 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the batter

• 1 cup (120 g) rice flour
• 2 tbsp cornstarch
• 1 tbsp granulated sugar
• 1/2 tsp ground turmeric
• 1/2 tsp fine sea salt
• 1 cup full-fat coconut milk
• 1/2 cup water
• 1 green onion, thinly sliced

For the shrimp filling

• 200 g (7 oz) shrimp, peeled, deveined, and chopped
• 1 tbsp fish sauce
• 1/2 tsp granulated sugar
• 1/4 tsp black pepper

For the nuoc cham dipping sauce

• 3 tbsp fish sauce
• 3 tbsp fresh lime juice
• 2 tbsp granulated sugar
• 4 tbsp warm water
• 1 garlic clove, finely minced
• 1 Thai bird's eye chili, minced

For serving

• 2 cups mixed fresh herbs (Vietnamese mint, perilla, cilantro)
• 1 cup lettuce leaves, torn
• 1/2 cup pickled carrot and daikon
• 3 tbsp vegetable oil, for greasing

Directions

1. In a bowl, whisk together rice flour, cornstarch, sugar, turmeric, salt, and pepper until evenly combined.
2. Slowly whisk in the coconut milk and water until completely smooth, then stir in the green onion. Let the batter rest for 20 minutes.
3. In a small bowl, combine fish sauce, lime juice, sugar, warm water, garlic, and chili for the dipping sauce; stir until the sugar fully dissolves.
4. Toss the chopped shrimp with fish sauce, sugar, and pepper; set aside to marinate briefly.
5. Heat a banh khot pan (or a takoyaki or aebleskiver pan) over medium heat for 2 minutes, then brush each mold generously with vegetable oil.
6. Pour about 1 tablespoon of batter into each well, then gently press a piece of marinated shrimp into the center of each mold.
7. Cover and cook for 3 to 4 minutes, until the edges turn deep golden and crispy and the tops are just set but still soft.
8. Use a small offset spatula to lift each mini cake out and transfer to a warm plate. Repeat with the remaining batter, brushing the molds with oil between batches.
9. Serve the pancakes immediately, wrapped in lettuce and herbs with the dipping sauce and pickled vegetables on the side.

Cook’s Notes

• Use full-fat coconut milk for the richest flavor and the crispiest edges.
• If you do not own a banh khot pan, a cast-iron aebleskiver or takoyaki pan is the best substitute.
• Heat the pan thoroughly before pouring the batter so the bottoms crisp up before the interiors set.
• Keep cooked pancakes warm on a tray in a low oven (around 90 °C) while you finish the remaining batches.
• For a vegetarian version, swap the shrimp for cooked split mung beans or corn kernels.

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