Banh Khot is a popular Vietnamese street food featuring crispy rice cakes topped with marinated shrimp, scallion oil, and shrimp flakes, served with lettuce, herbs, and spicy fish sauce.
1. Mix ingredients listed for batter and let batter sit for 1-2 hours. Mix well before adding to squeeze bottles.
2. Marinade the shrimp.
3. Heat up your Banh Khot pan and add a generous amount of oil. Cook 2-3 smaller shrimp per slot or you can do 1 big shrimp. Squeeze batter into the slots and pop on the lid. Let batter steam for a few minutes on low-medium heat.
4. Remove lid and rotate the rice cakes so it will get crispy evenly. Lower the heat so it will get crispy without burning. Flip it over once it’s firm to achieve the crispy top. Transfer to a baking rack for the oil to drip out of the rice cakes.
5. Microwave the scallion oil for 30 seconds. Then add scallion oil to the top of your rice cakes, add shrimp dust.
6. Wrap rice cakes in lettuce/herbs and dip in the fish sauce, enjoy!
