Banh khot with tiger prawn, caramelised pork and prawn floss

Banh khot with tiger prawn, caramelised pork and prawn floss

By
From
The Food of Vietnam
Serves
4
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1 tablespoon dried mung beans
10 cooked tiger prawns, peeled and
vegetable oil, for brushing
1 spring onion, thinly sliced, green part only
50g caramelised pork, diced
Spring onion oil, for drizzling
Nuoc mam cham dipping sauce, for drizzling

Batter

Quantity Ingredient
125g rice flour
1/2 teaspoon ground turmeric
pinch sea salt
50ml coconut cream
60g leftover cooked jasmine rice

Method

  1. Soak the mung beans in cold water overnight. Strain, then steam over high heat for 15 minutes. Set aside.
  2. To prepare the prawn floss, dice six of the prawns as finely as possible. Using a mortar and pestle, pound the chopped prawns until you have a smooth paste. Slice the remaining four prawns in half lengthways, then slice each half into three pieces and set aside.
  3. Place a small saucepan over low heat and add the prawn paste. Using a fork, stir the mixture regularly and press it down into the bottom of the pan using the back of the fork. The idea is to dry the prawn meat — it should not colour, and you should notice a small amount of steam being released from the prawns. After 20–30 minutes the prawn meat should be dry, fibrous and crisp. When it gets to this stage, remove from the heat and allow to cool to room temperature.
  4. For the batter, combine the rice flour, turmeric and salt in a bowl and mix well. Add 250 ml water, the coconut cream and the cooked rice. Stir to combine, then blend using a hand-held stick blender until smooth.
  5. Heat an eight-mould banh khot pan over medium–high heat and brush the moulds with vegetable oil. Add a tablespoon of batter to each mould, turning the pan in a circular motion to run the batter up the edges of the moulds. Add a pinch of steamed mung bean, sliced spring onion, a piece of chopped prawn and some caramelised pork to each mould. Place the lid over the pan, reduce the heat slightly and cook for 2–3 minutes, or until the batter is cooked through.
  6. Remove the lid. Using a teaspoon, remove the pancakes from the moulds and transfer to a serving plate.
  7. Sprinkle a large amount of the prawn floss over each pancake. Drizzle with spring onion oil and nuoc mam cham and serve.
Tags:
The Food of Vietnam
Luke
Nguyen
Red
Lantern
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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