Vietnamese Mini Pancakes with Oysters

By Helen's Recipes Published: December 21, 2022

  • Prep: 10 mins
  • Cook: 20 mins
  • Ready In: 30 mins

  • Yield: 20 pcs (4 Servings)

Vietnamese Mini Pancakes (bánh khọt) are crispy and succulent with savory fillings including quail egg and shrimp. In this special version, I top the pancakes with oysters. Serve with fresh greens and a light sweet and sour dipping fish sauce, it's a great afternoon snack, especially on cold rainy days. You will need a takoyaki of Bánh khọt mold which is a griddle with half-spherical holes that can be found at Asian stores.

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Ingredients
Instructions
  • In a mixing bowl, combine crispy crepe mix, water and beer, turmeric powder, salt and stir well.
  • Bring a small saucepan of water to a boil, add 1 tsp salt and 1 tsp vinegar. Add oysters and blanch for 30 seconds. Then remove with a slotted spoon and transfer to a bowl.
  • Fill the holes of the mold halfway with oil. When the oil is nice and hot, pour in the batter to fill about two thirds of the holes (about 15-20 mL per hole). When the pancake is set (after about 2 minutes), fill each hole with 1 quail egg, and an oyster. Cover with lid and cook for 3 minutes. Then uncover and fry for another 2 minutes until the base of the pancake is golden brown.
  • Arrange the mini pancakes on a plate around the rim. Place fresh greens, shredded carrot and green mango in the center. Serve with a light sweet and sour dipping fish sauce.