Bánh Bèo with Shrimp

Step 1

Pour the 0.75 cup rice flour into a bowl and add 1 cup water slowly, whisking constantly until the mixture looks like thin pancake batter with no lumps, about 1 minute.

Step 2

Pat the shrimp dry with a clean kitchen towel to remove excess moisture, which helps them cook evenly.

Step 3

Heat 2 tablespoons of oil in a 10-inch nonstick skillet over medium-high heat until the surface shimmers and slides quickly when you tilt the pan, about 90 seconds.

Step 4

Add the 2 sliced shallots to the hot oil and stir constantly for 2 minutes until they turn golden brown and smell fragrant, then slide them onto a paper towel.

Step 5

Pour 0.25 cup of the rice flour batter into the same skillet and tilt the pan immediately so the batter spreads into a thin 4-inch circle, like a crepe.

Step 6

Cook without moving the pancake for 3 minutes until the bottom turns light golden and edges pull away slightly from the pan sides.

Step 7

Place 2 or 3 shrimp in the center of the pancake and cook for 1 more minute until the shrimp turn opaque and firm to the touch.

Step 8

Slide the pancake onto a serving plate and repeat steps 5 through 7 three more times to make 4 pancakes total, using 0.25 cup batter and 2 or 3 shrimp per pancake.

Step 9

Drizzle 0.75 tablespoon of fish sauce over each warm pancake, spreading it evenly across the top with the back of a spoon.

Step 10

Scatter the golden shallots and the chopped scallions over the top of each pancake, dividing them equally among the four.