Quick Recipe Version (TL;DR)
Quick Ingredients
- 12 oz small shrimp (51/60), peeled and deveined
- 1 tbsp fish sauce, 1/2 tsp sugar, 1 small garlic clove, 1/2 tsp turmeric (for shrimp)
- 1 cup rice flour (130 g), 2 tbsp cornstarch, 1/2 tsp baking powder, 1 tsp turmeric
- 3/4 cup unsweetened coconut milk, 1 cup cold water, 1 tsp sugar, 1/2 tsp kosher salt
- 2 scallions, thinly sliced
- 1/3 cup neutral oil (plus more as needed)
- Lettuce leaves; fresh mint, cilantro, Thai basil; lime wedges
- Nuoc cham: 3 tbsp fish sauce, 3 tbsp fresh lime juice, 3 tbsp sugar, 1/2 cup warm water, 1 minced garlic clove, 1 minced Thai chile
Do This
- 1. Stir nuoc cham until sugar dissolves; set aside. Prep herbs and lettuce.
- 2. Marinate shrimp 10 minutes with fish sauce, sugar, garlic, and turmeric.
- 3. Whisk batter; rest 30 minutes. Stir in scallions.
- 4. Heat a banh khot/aebleskiver pan over medium-high until hot (about 375–400°F if using an IR thermometer). Oil each cup generously.
- 5. Fill each cup 2/3 with batter; top with a shrimp. Cover 1 minute.
- 6. Uncover; drizzle a few drops of oil around edges. Cook until lacy, deep golden, and set (3–5 minutes). Repeat.
- 7. Wrap pancakes in lettuce with herbs; dunk in nuoc cham and enjoy.
Why You’ll Love This Recipe
- Lacy, ultra-crispy edges with a tender, coconut-kissed center.
- Bright, balanced nuoc cham pulls everything together with sweet-sour-salty heat.
- Fun, hands-on eating: wrap in lettuce with herbs for crunch and freshness.
- Restaurant-worthy results using simple pantry staples and a basic stovetop pan.
Grocery List
- Produce: Scallions, garlic, Thai chile, limes, lettuce (butter or romaine), fresh mint, cilantro, Thai basil
- Dairy: None
- Pantry: Small shrimp (12 oz), rice flour, cornstarch, baking powder, ground turmeric, unsweetened coconut milk (canned), fish sauce, sugar, neutral oil (canola/peanut), kosher salt
Full Ingredients
Turmeric–Coconut Batter
- 1 cup rice flour (130 g; not glutinous)
- 2 tbsp cornstarch (or tapioca starch)
- 1/2 tsp baking powder
- 1 tsp ground turmeric
- 1 tsp sugar
- 1/2 tsp kosher salt
- 3/4 cup unsweetened coconut milk (well stirred)
- 1 cup cold water
- 2 scallions, thinly sliced (greens and light greens)
Shrimp Topping
- 12 oz small shrimp (51/60), peeled and deveined, tails off
- 1 tbsp fish sauce
- 1/2 tsp sugar
- 1 small garlic clove, finely grated
- 1/2 tsp ground turmeric
- 1/8 tsp white or black pepper
For Frying
- 1/3 cup neutral oil (plus more as needed)
Nuoc Cham (Fish-Sauce Dipping Sauce)
- 3 tbsp fish sauce
- 3 tbsp fresh lime juice
- 3 tbsp sugar
- 1/2 cup warm water
- 1 garlic clove, minced
- 1 small Thai chile, thinly sliced (seeds to taste)
For Serving
- 1 large head butter lettuce or romaine hearts, leaves separated
- 1 cup mixed herbs: mint, cilantro, Thai basil (and perilla/shiso if available)
- Lime wedges, for squeezing
Step-by-Step Instructions
Step 1: Make the nuoc cham and prep the greens
In a small bowl, whisk fish sauce, lime juice, sugar, and warm water until the sugar dissolves. Stir in garlic and Thai chile; set aside to let flavors bloom. Rinse, dry, and chill lettuce leaves and herbs so they’re crisp when serving.
Step 2: Season the shrimp
Pat shrimp dry. In a bowl, combine fish sauce, sugar, grated garlic, turmeric, and pepper. Add shrimp and toss to coat. Marinate 10 minutes while you mix the batter.
Step 3: Mix and rest the batter
In a medium bowl, whisk rice flour, cornstarch, baking powder, turmeric, sugar, and salt. Whisk in coconut milk and cold water until smooth and very thin (it should pour like heavy cream). Let rest 30 minutes for the starches to hydrate. Stir in sliced scallions just before cooking.
Step 4: Heat the pan and oil the cups
Set a banh khot or aebleskiver/takoyaki pan over medium-high heat and preheat 3–5 minutes until hot. If using an infrared thermometer, aim for a surface temperature of 375–400°F. Add about 1 tsp oil to each cup and let it shimmer.
Step 5: Pour, top, and steam to set
Fill each cup about 2/3 full with batter (roughly 1 tablespoon per cup). Place one shrimp on top of each. Cover with a lid or a large baking sheet and steam 60–90 seconds to set the centers and lightly cook the shrimp.
Step 6: Create the lacy edges and crisp
Uncover and drizzle a few drops of oil around the rim of each cup so it runs under the pancake. Cook uncovered 3–5 minutes until the edges are deeply golden and lacy, the centers are just set, and the shrimp is opaque. Use a thin skewer or offset spatula to lift out. Hold finished pancakes on a wire rack in a 250°F oven while you repeat with remaining batter and shrimp.
Step 7: Wrap and dunk
To eat, place a pancake in a lettuce leaf with a few herb sprigs, squeeze with lime, fold, and dunk into nuoc cham. The contrast of hot-crisp pancakes and cool, fragrant greens is the magic of banh khot.
Pro Tips
- Consistency check: If the first batch isn’t lacy, whisk 1–2 tbsp additional cold water into the batter to thin it slightly.
- Heat matters: A properly preheated, well-oiled pan is key to crisp edges. Look for an immediate, lively sizzle when batter hits the oil.
- Keep it crispy: Rest pancakes on a wire rack (not stacked) and hold in a 250°F oven to stay shatter-crisp.
- Right size shrimp: Small shrimp fit neatly and cook through without overcooking the batter.
- Flavor boost: Finely sliced scallions in the batter add aroma and color; don’t skip them.
Variations
- Seafood swap: Use tiny bay scallops or finely diced squid instead of shrimp; season the same way.
- Vegetarian: Top with finely diced king oyster mushrooms sautéed with soy sauce and a pinch of sugar; serve with vegetarian “fish” sauce.
- Oven method (mini muffin tin): Preheat oven and pan to 475°F. Add 1/2 tsp oil to each cup; heat 5 minutes. Fill cups 2/3 with batter, top with shrimp, bake 9–12 minutes until edges are deeply golden and centers set.
Storage & Make-Ahead
Batter can be mixed up to 24 hours ahead; for best lift, add the baking powder just before cooking. Nuoc cham keeps 1–2 weeks refrigerated. Marinate shrimp up to 2 hours ahead (keep chilled). Cooked pancakes are best fresh; if needed, re-crisp on a wire rack at 400°F for 6–8 minutes or in an air fryer at 375°F for 4–6 minutes. Store leftovers in an airtight container up to 2 days.
Nutrition (per serving)
Approximate: 430 calories; 18 g fat; 37 g carbohydrates; 17 g protein; 2 g fiber; 980 mg sodium.
