Banh Khot Mini Crispy Coconut Pancakes with Prawns
Little crisp edged pancakes of rice flour and coconut milk, each topped with a prawn, wrapped in lettuce and dipped in nuoc cham.
- Time1 hr
- LevelMedium
- Costabout £2.10 a head
- Oven230°C (210°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Whisk the rice flour, cornflour, turmeric, salt and sugar with the coconut milk and water until smooth. Rest the batter for 30 minutes. It should be the thickness of single cream, so add a splash of water if it is thick.
30 min - 2
Make the dip by stirring the fish sauce, lime juice, 1 tbsp sugar, 4 tbsp water, garlic and chilli together until the sugar dissolves.
- 3
Heat the oven to 230°C (210°C fan). Brush two 12 hole mini muffin tins (or one 24 hole) generously with the greasing oil and heat them in the oven for 5 minutes until sizzling hot.
- 4
Warm the 3 tbsp oil in a small pan for 1 minute, take off the heat and stir in the spring onion greens. Leave to sit.
- 5
Stir the batter, pour it into the hot tin holes to three quarters full (it will sizzle) and press a prawn half into each one.
- 6
Bake for 12 to 14 minutes, until the edges are deep golden and crisp and the centres are set. Run a knife round each and lift out.
13 min - 7
Spoon a little spring onion oil over each pancake. Serve hot, wrapping each in a lettuce leaf with mint and coriander and dipping in the sauce.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.