Crispy shrimp and pork pancakes with dipping sauce
Banh khot are crispy, savory Khmer pancakes topped with succulent shrimp and pork, served with a tangy lime-fish sauce dip and fresh herbs.
Serves 4
Whisk together rice flour, tapioca starch, and salt. Gradually add coconut milk, stirring until smooth batter forms. Let rest 15 minutes.
Batter should be thin, pourable consistency
Mix minced shrimp and pork with a bit of salt and pepper. Set aside.
Don't overwork the meat mixture
Heat oil in a pan or banh khot pan (semi-spherical molds). Add 2 tbsp batter, top with shrimp-pork filling, and cook until bottoms are crispy and golden (3-4 minutes per side).
Get oil very hot for crispy exterior
Serve hot pancakes wrapped in fresh vegetables with lime-fish sauce dipping sauce.
Use a proper banh khot pan for authentic shape
Keep oil temperature consistent for even cooking
Serve immediately while crispy
Add mushrooms or vegetables to filling
Make vegetarian version with tofu
Use all pork or all shrimp
Best served fresh. Cooled pancakes can be reheated in oven.
Banh khot represents the Vietnamese-Cambodian culinary exchange, adapted and perfected in Khmer street food culture.
It helps, but you can make small pancakes in a regular non-stick pan.
Yes, batter keeps refrigerated for up to 8 hours.
Per serving · 4 servings total
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