Vietnamese Mini Pancake with Oysters
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.
- 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.