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4 Serves
57 Mins
In a large mixing bowl, combine the rice flour, turmeric powder, and a pinch of salt. Gradually whisk in the coconut milk until the batter is smooth and free of lumps.
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ChineseVitamin E
0 mg / 15 mgVitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
23 µg / 400 µgCalcium
36 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
52 mg / 420 mgPhosphorus
156 mg / 1,250 mgPotassium
311 mg / 4,700 mgSodium
66 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
17 µg / 55 µgFiber
3 g / 28 gSugar
3 g / 50 gSaturated Fat
20 g / 20 gCholesterol
21 mg / 300 mgCaffeine
0 mgNet Carbs
42 gAlcohol
0 g
Prepare the shrimp by peeling and deveining them, then slice the scallions thinly.
Heat the Bánh Khọt pan over medium heat and lightly grease each mold with a small amount of oil.
Pour the batter into the molds, add a shrimp to each, and cover the pan to steam-fry until the edges are golden and crispy.
Remove the pancakes from the pan using a spoon and garnish with fresh scallions before serving.
9
g60
g18
g
Russian