Step 1

Marinate the prawns with the garlic, spring onion heads, chicken bouillon powder, salt, fish sauce and pepper for a minimum of 20 minutes.

Step 2

Blend the rice and coconut milk in a blender until it has become a puree.

Step 3

Mix the Bánh Khọt flour mix with the water, coconut milk and rice blend, soda water or beer, cooking oil and salt until well combined.

Step 4

Use a sieve to strain the mixture into a bowl and remove any lumps.

Step 5

Set up your Bánh Khọt pan on high heat. When hot, pour 3 tbsp oil in each hole. It's a lot of oil, but that will help it get extra crispy. Note: If you prefer the softer version, use a brush or paper towel to coat the holes with just enough oil to prevent any sticking.

Step 6

Pour about 4 tbsp batter in each hole or until 3/4 full, then add a prawn in the center.

Step 7

Put a lid over the top and let it fry for 5 minutes or until the prawn is cooked.

Step 8

Take the mini savory pancakes out when they have become crispy on the edges and place on a plate lined with paper towels.If you're making the soft version, take them out when the center has just cooked so it stays lightly gooey in the middle.

Step 9

In a small saucepan, heat up the coconut milk and stir in the salt and tapioca starch until it has slightly thickened.

Step 10

Pour it in each of the pancakes and serve fresh with Vietnamese herbs, lettuce, spring onion oil, pickled carrots and daikon and a dipping sauce!