Banh Khot - pancake and stuffings

Soak the mung beans in cold water overnight then strain, then steam over high heat for 15 minutes. Set aside.

Using
 a mortar and pestle, pound the dry shrimps. 

For the batter, combine rice flour, turmeric and salt in a bowl and mix well then add water, coconut cream . Stir to combine, then blend using a hand-held stick blender until smooth.

Heat an banh khot pan over medium-high heat and brush the moulds with vegetable oil. Add a tablespoon of batter to each mould, turning the pan in a circular motion to run the batter up the edges of the moulds. Add a pinch of steamed mung bean, sliced spring onion and a piece of chopped prawn to each mould. Place the lid over the pan, reduce the heat slightly and cook for 2–3 minutes, or until the batter is cooked through.

Remove the lid. Using a teaspoon, remove the pancakes from the moulds and transfer to a serving plate. Sprinkle a large amount of the prawn floss over each pancake. Garnish with spring onion oil and and serve with dipping sauce and vegetable.