Banh Khot (Vietnamese Crispy Pancakes)

Directions

1. In large bowl, add the banh khot flour and coconut milk. Mix to form a smooth paste.
2. Add small amounts of water at a time until fully mixed in.
3. Add turmeric, half the green onion, and salt.
4. Heat some vegetable oil in a small pan over medium high heat.
5. Chop shrimp into small pieces and sauté quickly in oil with the garlic, remaining green onion, and dash of salt. Set aside.
6. Pour a small amount of vegetable oil into each indentation of a banh khot pan and heat until beginning to sizzle. If not using banh khot pan, use a large, oiled pan.
7. If using banh khot pan, add batter into each indentation until approximately ⅔  full. Cover and cook for about 3–5 minutes. If not using banh khot pan, drizzle in small amounts of batter, about ⅛ cup, into heated, oiled pan and cover.
8. Remove the cover and add one or two pieces of shrimp to top of pancakes along with a tablespoon of mung bean. Re-cover. Cooking is complete when the sides of the pancakes are crispy and batter has fully set, usually an additional 3–5 minutes.
9. Top each of the pancakes with some chopped coriander and mint.
10. Serve with mustard leaves, romaine lettuce leaves, fresh perilla, and basil to roll around each pancake prior to eating.