Bắp Xào Tôm Bơ (Corn Sauteed with Butter and Shrimp - SHELLFISH FREE)

Name: Bắp Xào Tôm Bơ (Corn Sauteed with Butter and Shrimp - SHELLFISH FREE)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Ingredients: 2 cups Frozen corn kernels; 2 tbsp Vegan butter; 1 tsp Dried shiitake mushrooms (ground); 1 tsp Sugar; 2 tbsp Scallions; 1 tsp Vegetable oil

A savory and sweet snack of sauteed corn with butter and (vegan) shrimp flavoring. A popular street food.

5m prep + 10m cook4 servings

SHELLFISH-free

180 cal|4g protein|30g carbs|6g fat|4g fiber

Ingredients

2 cups Frozen corn kernels
2 tbsp Vegan butter
1 tsp Dried shiitake mushrooms (ground)
1 tsp Sugar
2 tbsp Scallions
1 tsp Vegetable oil

Instructions

1Place a 10-inch non-stick skillet over medium heat. Add the 1 teaspoon of vegetable oil and the 2 tablespoons of vegan butter to the skillet. Heat until the vegan butter is melted and the oil is shimmering, about 1-2 minutes.
2Add the 2 cups of frozen corn kernels to the skillet. Sauté for 5-7 minutes, stirring occasionally, until the corn is slightly browned and tender.
3Stir in the 1 teaspoon of dried shiitake mushrooms (ground) and the 1 teaspoon of sugar. Cook for 1 minute, stirring constantly, until the sugar is dissolved and the shiitake powder is fragrant.
4Add the 2 tablespoons of scallions to the skillet and stir to combine. Cook for another minute until the scallions are slightly softened.
5Serve the Bắp Xào Tôm Bơ hot.

Substitutions

shrimp → dried shiitake powder

Provides umami flavor

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.