Banh khot

Method

Combine rice flour, cornstarch, turmeric, and salt in a mixing bowl. Gradually whisk in coconut milk and water to create a smooth batter, then season with fish sauce and sugar. Heat a banh khot pan (a special cast-iron mould with round hemispheric impressions) over medium-high heat and add vegetable oil to each cavity. Once hot, place a prawn and a small amount of pork belly in each mould, then pour the batter to fill three-quarters full. Fry for 2-3 minutes until the edges are golden and crispy, then flip and cook for another minute. Remove with a specialised banh khot spatula or tongs and serve immediately whilst still hot, garnished with sliced shallots, spring onions, and a drizzle of fish sauce. Serve with fresh herbs, cucumber, and lime wedges for squeezing.