Mini vietnamese crepes
Delight your taste buds with these Mini Vietnamese Crepes, an exquisite blend of shrimp, mung beans, chili peppers, and savory spices. Made with rice and corn flour, these golden crepes offer a crispy exterior, complemented by the richness of coconut milk and a hint of turmeric. Garnished with tangy vinegar-marinated carrots, these bite-sized delicacies are perfect for any occasion. Enjoy the authentic flavors of Vietnam in each delightful bite!
- 09 Jun 2024
- Cook time 30 min
- Prep time 260 min
- 6 Servings
- 11 Ingredients
Mini Vietnamese crepes, also known as Bánh Khọt, are delicious bite-sized treats that bring a taste of Vietnam into your kitchen. Made with a combination of shrimp, mung beans, and flavorful spices, these crepes are not only visually appealing but also packed with rich, savory flavors. The crispy texture of the crepes pairs perfectly with the fresh ingredients, making them an irresistible snack or appetizer.
Ingredients:
Instructions:
- Rinse the mung beans under cold water.
- Place them in a bowl and cover with water. Let them soak for about 2 hours.
- In a mixing bowl, combine the white rice flour, corn flour, sugar, salt, and turmeric powder.
- Add the coconut milk slowly, whisking continuously to ensure a smooth mixture without lumps.
- In a pan over medium heat, cook the shrimp until they turn pink and are fully cooked through. You can season them lightly with a pinch of salt if desired.
- Set the cooked shrimp aside.
- Drain the soaked mung beans.
- Place them in a pot with enough water to cover and cook over medium heat until tender, about 20 minutes. Drain and set aside.
- In a bowl, mix the cooked shrimp, cooked mung beans, and finely chopped red hot chili peppers. Set aside.
- In a small bowl, combine the vinegar and julienned carrots. Let them sit for at least 15 minutes.
- Heat a non-stick skillet or crepe pan over medium-high heat.
- Lightly grease the pan with a little oil.
- Pour a small ladleful of the batter into the pan, tilting it to spread evenly into a thin layer.
- Cook for about 2 minutes until the edges start to lift and the crepe is slightly crispy.
- Place a spoonful of the shrimp and mung bean mixture onto one half of the crepe.
- Fold the other half over to cover the filling and press down gently.
- Continue cooking for another minute until the crepe is golden and crispy.
- Transfer the crepe to a plate and repeat with the remaining batter and filling.
- Serve the mini Vietnamese crepes hot, garnished with the pickled carrots on the side.
Tips:
- Soak the mung beans in water for at least an hour before cooking to ensure they cook evenly and have a soft texture.
- Make sure to devein and clean the shrimp thoroughly before using them in the recipe for the best taste and presentation.
- Mix the rice flour, corn flour, sugar, salt, turmeric powder, and coconut milk together to create a smooth batter. Let it sit for about 30 minutes to allow the flavors to meld.
- Use a non-stick pan or a dedicated mini crepe pan to cook the crepes for easy flipping and a uniform golden-brown color.
- Cook the shrimp until they turn pink and opaque. Avoid overcooking them to prevent them from becoming tough.
- Garnish the crepes with thinly sliced carrots and fresh chili peppers for an extra burst of color and flavor.
Cooking Mini Vietnamese crepes is a delightful culinary adventure that brings the rich and diverse flavors of Vietnamese cuisine right to your table. With simple ingredients and easy-to-follow steps, these crepes are perfect for impressing your friends and family. Enjoy them hot and crisp with a side of your favorite dipping sauce!
| Nutrition Facts | |
|---|---|
| Serving Size | 270 grams |
| Energy | |
| Calories 360kcal | 14% |
| Protein | |
| Protein 24g | 16% |
| Carbohydrates | |
| Carbohydrates 40g | 12% |
| Fiber 1.85g | 5% |
| Sugar 11g | 11% |
| Fat | |
| Fat 11g | 13% |
| Saturated 9g | 29% |
| Cholesterol 190mg | - |
| Vitamins | |
| Vitamin A 170ug | 19% |
| Choline 130mg | 24% |
| Vitamin B1 0.10mg | 9% |
| Vitamin B2 0.06mg | 4% |
| Vitamin B3 3.81mg | 24% |
| Vitamin B6 0.36mg | 21% |
| Vitamin B9 50ug | 13% |
| Vitamin B12 1.68ug | 70% |
| Vitamin C 22mg | 24% |
| Vitamin E 2.29mg | 15% |
| Vitamin K 5ug | 4% |
| Minerals | |
| Calcium, Ca 100mg | 8% |
| Copper, Cu 0.48mg | 0% |
| Iron, Fe 1.82mg | 17% |
| Magnesium, Mg 60mg | 15% |
| Phosphorus, P 450mg | 36% |
| Potassium, K 410mg | 12% |
| Selenium, Se 50ug | 89% |
| Sodium, Na 520mg | 35% |
| Zinc, Zn 2.22mg | 20% |
| Water | |
| Water 190g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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