Crisped Mini Banh Khot with Shrimp and Turmeric Rice Pancakes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Small, pan-fried Vietnamese rice flour pancakes infused with turmeric and topped with savory shrimp and fresh herbs for a street-food inspired snack. This vietnamese-inspired snacks ready in about 35 minutes layers rice flour, turmeric powder, coconut milk into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 220 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 15 min Serves 4 Vietnamese cuisine 220 cal/serving
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Ingredients

Equipment for this recipe

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Instructions

  1. Step 1: In a mixing bowl, whisk together 1 cup rice flour, 1 tsp turmeric powder, 1 cup coconut milk, 1/2 cup water, 1 tsp sugar, and 1/2 tsp salt until smooth and slightly runny.
  2. Step 2: Heat a mini pancake pan or small nonstick skillet over medium heat and brush each cup with vegetable oil. Pour batter to fill each mold about 3/4 full.
  3. Step 3: Place 1 peeled shrimp on top of each pancake along with a pinch of 3 chopped scallions. Cover and cook for 3-4 minutes until edges are crispy and bottoms are golden.
  4. Step 4: Use a thin spatula to carefully loosen and remove each pancake. Serve immediately on a platter with 1 cup shredded lettuce, 1/4 cup fresh mint leaves, and 1/2 cup nuoc cham dipping sauce for dipping.

Frequently asked questions

How long does Crisped Mini Banh Khot with Shrimp and Turmeric Rice Pancakes take to make?

Total time is about 35 minutes (20 min prep + 15 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Crisped Mini Banh Khot with Shrimp and Turmeric Rice Pancakes?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Crisped Mini Banh Khot with Shrimp and Turmeric Rice Pancakes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Crisped Mini Banh Khot with Shrimp and Turmeric Rice Pancakes for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Crisped Mini Banh Khot with Shrimp and Turmeric Rice Pancakes?

Vietnamese snacks like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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