Vietnamese Mini Pancakes
Crispy, savory mini pancakes topped with shrimp and scallions, served with a tangy fish sauce dip. A quick and delicious snack or appetizer.
- Total time
- 20 min
- Servings
- 2
- Calories
- 320
- Protein
- 22g
Ingredients
6 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
In a bowl, whisk 1 cup rice flour, 1 cup water, ¼ tsp turmeric, and a pinch of salt until smooth. Let the batter rest for 10 minutes.
Step 2
Peel and devein ½ lb shrimp, then chop into small pieces. Thinly slice 2 scallions, separating white and green parts.
Step 3
Heat a non-stick pan over medium-high with a little oil. Pour in 2 tbsp batter, tilting to spread into a thin circle. Scatter a few shrimp pieces and white scallion on top.
Step 4
Cook until the edges are golden and crispy, about 2-3 minutes. Flip and cook 1 minute more, until shrimp are pink and cooked through.
Step 5
Serve hot, garnished with green scallions, and with 2 tbsp fish sauce mixed with lime juice and chili for dipping.
Tools you’ll need
- non-stick skillet
- mixing bowl
- whisk
- spatula
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
