Vietnamese Stir-fried Corn (Bắp Xào)
Fresh wholesome corn kernels are stir-fried along with crispy tiny dried shrimp and fragrant green onions in a delectable and rich sauce, creating a succulent sweet, and savory street snack. This Vietnamese dish is fast and easy to make but packs quite a lot of different flavors and textures in every tiny bite.
Equipment
- 1 Wok
Ingredients
- 4 Ears of Fresh sweet yellow corn
- 35 g Crispy tiny dried shrimp (Tép sấy)
- 3-4 Stalks Green Onions
- 2 Tablespoons Butter/margarine
- 1 Tablespoon Cooking oil
- 1/2 Tablespoon Fish sauce
- 1.5 Teaspoons White granulated sugar
- 2 Tablespoons Water
- 2-3 Cloves Minced Garlic
Instructions
Preparing Ingredients
- Start off by washing and drying off your corn.
- Next, we’re going to cut our corn kernels out. Now this step may either be easy or difficult for you depending on how straight your corn kernels are. Run a knife in between the kernels and then push out the first row of corn kernels and then just cut the corn kernels sideways to easily remove them from the cob. Important to note here, we don’t want the tip caps that attach the corn kernels to the cob as this is tough when chewing on it, therefore make sure to cut it off when removing the corn kernels from the cob.
- Once you’re done cutting out the corn kernels, place the corn kernels through a basket or strainer and shake it vigorously to remove all of the non-whole corn kernels or any husks that are present in the corn kernels. You can discard this or save it for another recipe. Once done, set the corn kernels aside.
- Now cut your green onions (after washing them of course ) into small pieces about 1/4 inch in width and separate the white and green parts and then set them aside.
- Next, mince your garlic cloves and then set that aside as well.
Cooking the Dish
- Heat up a wok on medium heat and once it’s hot, add in your cooking oil.
- Once the oil is hot, add in the white parts of the green onions + the minced garlic and reduce the heat to medium-low heat.
- Stir-fry this for about 20 seconds and then add in your corn kernels.
- Stir-fry everything together on medium heat for about a minute.
- Now add the sugar and water to the wok.
- Stir-fry everything for another 30 seconds and then cover the wok with a lid.
- Let it cook until the corn is almost done, roughly about 1 minute, and occasionally stir the corn to prevent it from sticking and burning at the bottom.
- When the corn is almost done, remove the lid and add in your fish sauce. Stir-fry everything for another 10-15 seconds.
- Now add in your margarine, stir-fry it for about 10 seconds, and then add in your dried shrimp, stir-fry it for about 30 seconds, and then cover the lid again for another 30 seconds.
- Finally, remove the lid, stir-fry it for another 15 seconds, and then add in your green onions. Stir-fry everything for another 15 seconds before turning off your stove and transferring the dish to a bowl or plate and serving it.