Banh khot is similar to the popular bánh xèo (Vietnamese crepe). It has a crispy golden crust with a hint of coconut milk, the light sweetness of mung bean, and garlic marinated shrimp. But what I love about Bánh khọt is all the green vegetables served with it. Herbs and lettuce add more flavor and and a crispy texture. And dipping in the sweet and sour sauce really helps balance the taste. Light, healthy and satisfying!
Stir the sugar and water until the sugar is dissolved. Set over medium heat. Bring to a boil then remove from the heat and let it cool. Then add lime juice, mix well and taste. If you think it’s a great limeade, it’s perfect. Finally add fish sauce, taste again for a balance of sweet-sour-salty. Add chopped chili and garlic. Mix well.
Soak the mung bean in water for 30 minutes. Add a pinch of salt mix well and steam until tender but still remain their shape.
Soak the shrimp in salted water for 5 minutes then wash and drain well. Add ground garlic, salt, pepper. Mix well. Set aside.
In a food processor or a blender, add cooked rice, coconut milk and ¼ cup of club soda. Process until the cooked rice is fine.
In a large bowl, whisk together rice flour, corn flour, turmeric powder, salt. Add coconut and cooked rice mixture, mix well. Add more club soda and whisk until mixture is smooth. Add green onion, stir well. Cover and put in fridge for 15 minutes.
Heat up the pan over high heat. Grease the pan with oil. When it smokes, pour the batter into the pan halfway up. Swirl pan to coat the side. Add mung bean, shrimp. Cover the pan and cook for 5 minutes. Remove cover and loosen the pancake from bottom of pan with a fork. When the edge turns light brown and crispy, lift it up and place on serving dish.
Wrap pancake in a lettuce leaf, tuck in your favorite herbs, dip in nước chấm and eat immediately.