Vietnamese Bánh Hoai Turmeric and Shrimp Crisps

Name: Vietnamese Bánh Hoai Turmeric and Shrimp Crisps
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 1 cup (240 ml) unsweetened coconut milk, canned, well-shaken; ¾ cup (90 g) rice flour; 1 teaspoon (3 g) ground turmeric; 2 tablespoons (30 g) shrimp paste (mắm tôm), mixed with 1 tablespoon water to loosen; ½ cup (45 g) panko breadcrumbs; 2 stalks green onion (scallion), finely chopped; ¼ teaspoon (1½ g) salt; to taste freshly ground black pepper; 3 cups (720 ml) neutral oil (vegetable, canola, or peanut), for shallow frying

From the MyKitchenBank Kitchen

Golden, lace-edged crispy cakes from Hoi An filled with turmeric, shrimp paste, and panko for an irresistible crunch. These are shallow-fried until paper-thin and shatteringly crisp, with a delicate texture and savory shrimp flavor. Traditionally served as a snack or appetizer with a sweet dipping sauce.

Prep: 20 min
Cook: 15 min
Wait: 10 min
Total: 45 min
Makes: 12 crisps (about 3 per person)

Save to My Kitchen Jump to recipe

Steps

Before you start

Have all ingredients measured and ready before you begin frying—the process moves quickly
Prepare a wire rack set over paper towels for draining
Make sure your oil is at the correct temperature (around 325°F/163°C) for even, golden frying without burning

1
Prepare the filling
- In a small bowl, mix the shrimp paste with 1 tablespoon water until smooth and spreadable.
- Add the finely chopped green onion and several grinds of black pepper.
- Stir until well combined.
- Set aside.
+ Show details− Hide details
Tip: The shrimp paste should be pourable but not watery; adjust water as needed for consistency.
2
Make the batter
- In another small bowl, whisk together the rice flour, ground turmeric, and salt.
- Add the coconut milk slowly while whisking continuously to avoid lumps.
- The batter should be thin and pourable, like crêpe batter.
- Let it rest for 5 minutes.
+ Show details− Hide details
Ready when: Batter is smooth with no lumps
Tip: Whisk gently to avoid creating bubbles; smooth batter gives the crispest result.
3
Heat the oilOven 325°F / 165°C
- Pour the neutral oil into an 8-inch non-stick skillet and heat over medium-high heat until a candy thermometer reads 325°F (163°C).
- This is the ideal temperature for shallow frying these crisps—hot enough for them to cook through quickly and develop a golden crust, but not so hot that they burn.
+ Show details− Hide details
Ready when: Oil reaches 325°F (163°C) on a thermometer
Tip: Use a thermometer—guessing the temperature is the most common mistake that leads to greasy or burnt crisps.
4
Mix in the breadcrumbs
- Stir the panko breadcrumbs into the shrimp paste mixture until evenly distributed.
- The panko adds texture and helps the filling stay in place during frying.
5
Fry the first crisp
- Pour about 1/4 cup (60 ml) of the batter into the center of the hot skillet.
- It will immediately spread and sizzle.
- Working quickly (within 5 seconds), drop small spoonfuls of the shrimp-panko filling around the surface of the batter, spacing them about 1 inch apart.
- The batter should form a thin, lacy cake about 6 inches across.
+ Show details− Hide details
Ready when: Filling is scattered evenly across the batter
Tip: Work fast—the batter sets quickly. Have your filling ready in a spoon before you pour the batter.
6
Fry until golden and crisp
- Let the cake fry undisturbed for 2–3 minutes until the bottom is golden and crispy and the filling is lightly browned.
- You may hear a gentle sizzling; this is normal.
- The batter edges should begin to look lacy and curl slightly.
+ Show details− Hide details
Ready when: Bottom is golden brown and crispy; edges curl and look lacy
Tip: Do not stir or move the cake—let it sit undisturbed so the bottom crisps properly.
7
Flip and finish
- Using a thin spatula, carefully slide it under the cake and flip in one confident motion.
- Fry the other side for 1–2 minutes until it is also golden and crispy.
- The cake should be quite thin and fragile.
+ Show details− Hide details
Ready when: Second side is golden brown and crispy
Tip: Flip with confidence—hesitation can tear the delicate cake. A thin spatula is essential.
8
Drain and coolOven 325°F / 165°C
- Transfer the crisp to a wire rack set over paper towels.
- Let it cool for 1–2 minutes; it will crisp further as it cools.
- Repeat with the remaining batter and filling, allowing the oil to return to 325°F between batches.
+ Show details− Hide details
Ready when: Crisps are dry to the touch and brittle
Tip: If oil temperature drops below 320°F, wait a minute for it to reheat before frying the next batch. Consistent temperature is key.
9
Serve warm
- Arrange the warm crisps on a serving platter.
- Serve immediately with a sweet dipping sauce such as a simple hoisin-vinegar sauce, fish sauce caramel, or sweet chili sauce.
+ Show details− Hide details
Tip: These are best served warm while still crispy. If they soften, you can briefly reheat them in a 325°F oven for 2 minutes to restore crispness.

Good to know

Tips

Use a candy or deep-fry thermometer—it is the key to success. Oil at 325°F (163°C) produces the crispest result with minimal oil absorption.
Have all ingredients prepped and ready before you start frying. This is a quick process, and multitasking mid-fry leads to mistakes.
A non-stick skillet or well-seasoned crêpe pan makes flipping much easier and prevents sticking. If using a regular skillet, lightly butter it between batches.
The shrimp paste is aromatic and pungent, which is authentic to the dish. If you prefer a milder flavor, reduce the amount to 1 tablespoon and add extra salt to taste.

Make ahead

The batter and filling can each be prepared up to 2 hours ahead. Keep the batter covered at room temperature and the filling covered in the refrigerator. Do not fry ahead; these are best fresh and warm.

Storage & reheating

Store cooled crisps in an airtight container at room temperature for up to 24 hours. They will soften slightly; reheat in a 325°F (163°C) oven for 2 minutes to restore crispness. Do not refrigerate or freeze—the texture deteriorates.

Substitutions

shrimp paste (mắm tôm) → Anchovy paste or a finely minced cooked shrimp mixed with salt. Shrimp paste has a strong, pungent flavor; anchovy paste is milder but still savory. Cooked shrimp will be less intense.
rice flour → All-purpose flour (use slightly less, about 2/3 cup) or tapioca flour. All-purpose flour will create a slightly denser crisp. Tapioca flour produces an extra-crispy texture.
unsweetened coconut milk → Whole milk or water. Whole milk will produce a slightly less rich flavor. Water is neutral and works but lacks the subtle sweetness of coconut.
panko breadcrumbs → Crushed rice crackers or dried shrimp, finely minced. Rice crackers add crunch; dried shrimp intensify the seafood flavor and pair beautifully with turmeric.