Banh Khot

In a large skillet, on medium high heat, add oil and cook shrimp. Set aside.
Put all the dry ingredients of the batter mix in a large bowl and mix together. Then add coconut milk, beer, carbonated water, oil and chives. Mix well.
Put the batter mix in the fridge and let it rest for at least 2-3 hours, preferably overnight.
Make scallion oil by adding oil into small saucepan. As soon as oil is nice and hot, remove from heat and add chopped green onions. Set aside.
Remember to stir the batter well before cooking the mini pancakes.
In a special banh khot pan on high heat, brush each hole with 1/2 tsp of oil. Once hot and the oil is sizzling, pour around 1 Tbsp of batter into each hole, or fill each hole ¾ of the way. Then swirl the pan so that the batter coats the entire hole of each hole.
Then turn heat down to low and add one shrimp to each pancake.
Cover with a lid and cook for 2 minutes.
Remove lid. Turn heat to high and add oil to each pancake. Cook for 2 minutes until bottom of each Banh Khot is a nice brown.
Remove from pan.
Garnish with a dollop of green onion oil onto each mini pancake.
To serve, you can roll the banh khot with red leaf lettuce and dip with fish dipping sauce, or you can put the crepe in a bowl, add all the herbs and lettuce and eat it like a salad with fish dipping sauce as your dressing.