How to Make Crispy and Delicious Da Nang Pancakes with Simple Authentic Flavor

How to make Da Nang Cake

• 1

  Mixing the batter

  You mix 200g of rice flour with 100g of tapioca flour in a bowl. Add 1 teaspoon of turmeric powder, 1 teaspoon of seasoning, 1 teaspoon of salt, and 1/2 teaspoon of pepper into the bowl of flour.

  Next, pour about 450ml of filtered water into the bowl, using chopsticks to stir well until the flour mixture is completely dissolved.

  Finally, let the batter rest for about 1 hour.

  Tip: You can add some finely chopped green onions to the flour mixture according to your preference.

  

  

  

  
• 2

  Preprocessing and marinating shrimp

  To eliminate the fishy smell, after removing the head, shell, legs, and the shrimp’s vein, soak the shrimp in a diluted saltwater solution for 2 – 3 minutes, then rinse with clean water and let it drain.

  Marinate the shrimp with 1 teaspoon of seasoning, 1 teaspoon of sugar, 1 teaspoon of fish sauce, 1/2 teaspoon of pepper, 1 tablespoon of minced garlic, and 1 tablespoon of minced green onion (or substitute with minced red onion). Mix well and let it marinate for 30 minutes to absorb the flavors.

  Quick way to remove the shrimp’s vein

  • Method 1: Use the tip of a knife to make a vertical cut along the shrimp’s back and then pull out the vein.
  • Method 2: Count backward from the shrimp’s tail to the second segment, between two shell segments, insert a toothpick through and pull to remove the vein.
  • Method 3: Turn the shrimp over, hold the body of the shrimp with one hand, and use the other hand to peel back both sides of the shrimp’s head, then hold tightly the part connecting the head and body, gradually separate the head from the body. At this point, the vein will be attached to the feces in the shrimp’s head, so it will be pulled out with it.

  

  

  

  
• 3

  Making pickled vegetables to serve

  To make the pickled vegetables, first peel the papaya and shred it.

  Next, add about 2 tablespoons of vinegar and 2 tablespoons of sugar into a bowl, and stir well until the sugar dissolves. Then add the shredded papaya, mix well, and soak for about 1 hour.

  Tip: You can soak the papaya with sugar beforehand to make it crunchier.

  

  
• 4

  Making dipping sauce

  Add in order into a bowl 10 tablespoons of fish sauce, 10 tablespoons of sugar, 20 tablespoons of water, 1 tablespoon of lime juice, 1 tablespoon of minced garlic, and 1/2 tablespoon of minced chili, and stir well until the ingredients dissolve.

  

  
• 5

  Pour the cake

  Use a pan with small round molds specifically designed for making banh can and banh khot, place the pan on the stove, pour oil to fill the molds in the pan, and heat on low flame.

  When the oil starts to boil, slowly pour the cake batter mixture into the molds, avoiding overflow.

  Next, crack quail eggs into the batter molds, adding about 1 – 2 shrimp into each. Cover the lid and continue frying on low heat for about 2 minutes.

  Then, open the lid and fry for another 2 minutes until the cakes are golden brown, and the shrimp and quail eggs are fully cooked, then transfer each cake to a plate (lined with absorbent paper) to drain the oil.

  

  

  

  
• 6

  Final product

  The banh can is hot, fragrant. The crust is crispy and crunchy in the mouth, the filling with fresh shrimp, sweet meat is seasoned with strong flavor, and the quail eggs are rich and creamy. Especially, dipping banh can with sweet and sour fish sauce along with crunchy, lightly sour papaya makes the dish not overly rich. Let’s get into the kitchen to try this dish for a more interesting weekend!