Banh Khot (Mini Savoury Pancakes with Prawns)

Nuoc cham

• 60 ml Fish sauce
• 60 ml Rice vinegar
• 25 g Caster sugar
• 1 Lime
• 2 cloves Garlic
• 1 Red chili pepper
• 60 ml Water

Batter and toppings

• 200 g Rice flour
• 1 tsp Ground turmeric
• ½ tsp Fine sea salt
• 250 ml Coconut milk
• 200 ml Water
• 300 g Prawns, raw, peeled
• 60 ml Sunflower oil

To serve

• 1 head Romaine lettuce
• 20 g Fresh coriander
• 15 g Fresh mint

1. Make the nuoc cham: in a bowl, stir together the fish sauce, rice vinegar, caster sugar and water until the sugar dissolves. Squeeze in the lime juice, then finely grate in the garlic and finely slice the red chilli; stir to combine. Set aside to mellow while you cook.
2. Make the batter: whisk the rice flour, ground turmeric and fine sea salt in a bowl. Whisk in the coconut milk and water until smooth, then rest the batter for 10 minutes so it hydrates properly.
3. Prepare the prawns: pat them dry, then season lightly with a pinch of fine sea salt. Keep them close to the hob so you can top each pancake quickly.
4. Heat a nonstick pan over medium heat and add a thin layer of sunflower oil. Spoon in small rounds of batter (about 1 tbsp each), then place a prawn on top of each one. Cover and cook for 2 to 3 minutes until the tops look set and the prawns are turning pink.
5. Uncover and cook for 1 to 2 minutes more until the edges are deeply golden and crisp, adding a little more sunflower oil if the pan looks dry. Transfer to a plate and repeat with the remaining batter and prawns, keeping the heat steady so the pancakes colour without burning.
6. Separate the romaine lettuce leaves and arrange with the fresh coriander and fresh mint. Serve the banh khot hot, with the nuoc cham for dipping and spooning over as you wrap.

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