Bánh Khot (Vietnamese Savory Mini Pancakes)

BATTER MIX:

1. Mix 1 pack of Bánh Xeo pre-mix batter, 2 tsp of turmeric powder, 1 tsp of salt, 1 tsp of MSG, 1 can of coconut milk, and 1 bottle of Tsingtao beer well.
2. Refrigerate for a minimum of 60 minutes.

SCALLION OIL:

1. Add chopped scallions to a pan with 1 tbsp of oil.
2. Remove from heat after 30 seconds.

SHRIMP:

1. Season 1.5 lbs of peeled and deveined shrimp with a dash of chicken bouillon powder, chili powder, garlic powder & sugar.

BÁNH KHOT:

1. Set a Bánh Khot pan on high heat.
2. Add approximately 1 tbsp of oil to each hole to ensure a crisp texture.
3. Once hot, pour in the prepared batter and add shrimp to each hole.
4. Cover the pan with a lid for approximately 3-5 minutes.
5. Flip the pancakes.
6. Drizzle additional oil over the pancakes (optional).
7. Cook for another 60 seconds.
8. Remove from the pan.
9. Plate and enjoy!

SWEET FISH SAUCE:

1. Blend 2 cups of sugar, 2 cups of hot water, 1 cup of fish sauce, 2 tbsp of minced garlic, chopped Birds Eye chili, and 1/4 cup of vinegar until well combined.