Bắp Xào (Stir-Fried Corn with Dried Shrimp)
Sweet corn kernels stir-fried with butter, dried shrimp, and scallions, creating a sweet, savory, and umami-rich snack. This recipe is adapted to be vegetarian by substituting the shrimp with toasted coconut flakes.
Ingredients
- 4 cups Corn kernels
- 2 tbsp Butter
- 1 tbsp Sugar
- 1/4 cup Toasted coconut flakes
- 2 tbsp Scallions
- 1/4 tsp Salt
Instructions
- 1Place a 12-inch skillet or wok over medium heat, which is about 350°F (175°C). Add the 2 tablespoons of butter to the skillet and let it melt completely.
- 2Add the 4 cups of corn kernels to the skillet. Stir and cook for 5 to 7 minutes, stirring occasionally, until the corn is heated through and you see some lightly browned, caramelized spots on the kernels.
- 3Add the 1 tablespoon of sugar, 1/4 cup of toasted coconut flakes, 2 tablespoons of chopped scallions, and 1/4 teaspoon of salt to the skillet with the corn.
- 4Continue to stir-fry everything together for 1 to 2 minutes more. Cook until the sugar has dissolved and all the ingredients are well combined and fragrant.
- 5Remove the skillet from the heat and serve the Bắp Xào immediately.
Substitutions
Dried Shrimp → Toasted Coconut Flakes(avoids Shellfish)
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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