Bánh Căn with Shrimp and Green Onion

Ingredients

• 1 cup (150g) rice flour 1 cup (150g) rice flour
• 1/4 cup (30g) tapioca flour 1/4 cup (30g) tapioca flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon turmeric powder 1/4 teaspoon turmeric powder
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 1/2 pound (225g) shrimp, peeled and deveined 1/2 pound (225g) shrimp, peeled and deveined
• 2 green onions, thinly sliced 2 green onions, thinly sliced
• Vegetable oil, for greasing the molds Vegetable oil, for greasing the molds

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 5g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 10g
• Fiber: 1g
• Salt: 0.8g

Preparation

1. 1.
   In a large mixing bowl, combine the rice flour, tapioca flour, salt, and turmeric powder.
2. 2.
   Gradually add the coconut milk and water to the dry ingredients, whisking until a smooth batter forms.
3. 3.
   Heat a Bánh Căn mold or aebleskiver pan over medium heat and lightly grease each mold with vegetable oil.
4. 4.
   Pour a small amount of batter into each mold, filling it halfway.
5. 5.
   Add a shrimp and a sprinkle of green onions to each mold.
6. 6.
   Cover the molds with a lid and cook for 2-3 minutes, or until the edges of the pancakes turn golden brown.
7. 7.
   Use a skewer or chopstick to gently flip the pancakes and cook for an additional 2-3 minutes, until both sides are crispy and golden.
8. 8.
   Remove the pancakes from the molds and repeat the process with the remaining batter, shrimp, and green onions.
9. 9.
   Serve the Bánh Căn hot with a side of dipping sauce.

Treat your ingredients with care...

• Shrimp — Make sure to devein and peel the shrimp before using them in the recipe. For added flavor, marinate the shrimp in a mixture of soy sauce, garlic, and ginger for 15 minutes before cooking.

Tips & Tricks

• To achieve crispy edges, make sure the molds are well-greased before pouring the batter.
• Experiment with different fillings such as mushrooms, minced pork, or tofu for a vegetarian variation.
• Serve the Bánh Căn with a side of pickled vegetables for a refreshing contrast of flavors.
• If you don't have a Bánh Căn mold, you can use a mini muffin tin as a substitute.
• Leftover Bánh Căn can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a pan or microwave before serving.

Serving advice

Serve the Bánh Căn as a delightful appetizer or as part of a Vietnamese-inspired meal. Arrange the pancakes on a platter and garnish with additional sliced green onions and a sprinkle of sesame seeds for an attractive presentation.

Presentation advice

For an authentic touch, serve the Bánh Căn on a banana leaf-lined plate. The vibrant green color of the leaf will add visual appeal to the dish. Alternatively, you can serve them on a wooden serving board for a rustic presentation.