Rice Pancakes with Shrimp and Scallion Oil

Name: Rice Pancakes with Shrimp and Scallion Oil
Yield: makes about thirty-two 2-inch pancakes, to serve 4 to 6 as a starter
Ingredients: 1 cup rice flour, any Thai brand; 3 tablespoons cornstarch; 3/4 teaspoon salt; 1 1/2 tablespoons canola or other neutral oil; 1 3/4 cups water; 1/3 pound medium shrimp, peeled and deveined; 2 pinches of salt; 1 tablespoon canola or other neutral oil; 1 tablespoon minced shallot; Pinch of sugar; 2 pinches of white pepper; 1/2 teaspoon fish sauce; 2 tablespoons sugar; 1 1/2 tablespoons unseasoned Japanese rice vinegar; 1/3 cup water; 2 tablespoons fish sauce; 1 Thai or serrano chile, thinly sliced (optional); 1/4 cup Scallion Oil Garnish (page 314)

December 14, 2011

Made of a simple rice flour batter, these dainty and rich rice pancakes are akin to blini. Bánh bèo are eaten all over Vietnam and boast a number of regional variations. They come in sweet (ngot) and savory (man) varieties, and in sizes ranging from 1 1/2 to 3 inches in diameter. They may be served directly from the small ceramic dish in which they are steamed or transferred to a serving platter. This recipe for savory bánh bèo features a classic topping of fragrant bits of briny shrimp, rich scallion oil, and mildly sweet chile sauce. I use small, inexpensive dipping sauce dishes for the molds. Look for them at Asian housewares and restaurant-supply stores and at some Asian markets.

Cooks' Note

For an extra layer of flavor and texture, scatter some Ground Steamed Mung Bean (page 322) or pork cracklings over the shrimp topping.

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