Cherry & Dennis Helper Habitat
Vietnamese Bap Xao Shrimp Corn
越式蝦仁炒粟米
Recipe overview
Vietnamese bắp xào is a buttery street-style corn snack; this home version stir-fries softened dried shrimp with garlic, shallot, spring onion and fish sauce while keeping the corn sweet and the pan dry.
01
Ingredients
Main ingredients
- 4 cobs, about 500 g kernels Fresh sweetcorn
- 35 g Dried shrimp
- 25 g Unsalted butter
- 2 Shallots
- 2 cloves Garlic
- 3 Spring onions
- 1 Red chilli, optional
Stir-fry seasoning
- 2 tsp Fish sauce
- 1 tsp Sugar
- 1/4 tsp Cracked black pepper
- 2 tbsp Dried-shrimp soaking water
Aromatic frying oil
- 1 tsp Cooking oil
02
Tools
- Small bowl and fine sieve
- Chef’s knife and chopping board
- Small lidded saucepan
- Wok and spatula
- Measuring spoons
- Clean snack bowls
03
Steps
Step 1
Inspect the dried shrimp
Tip the dried shrimp onto a shallow plate and remove shell fragments or debris; anyone with a shellfish allergy must not eat this snack.
Step 2
Soften the dried shrimp
Rinse briefly, soak in 100 ml warm water for 10 minutes, drain while reserving the clear liquid, and chop any larger shrimp.
Step 3
Cut off the corn kernels
Stand each cob upright inside a large bowl and slice downward close to the core, then separate clumps and remove every strand of corn silk.
Step 4
Cut the aromatics
Finely chop shallots and garlic, separate and slice spring-onion whites and greens, and deseed and chop the optional chilli, keeping it apart.
Step 5
Mix the fish-sauce seasoning
Stir fish sauce, sugar, black pepper and 2 tablespoons of clear shrimp soaking water in a small bowl until the sugar dissolves; discard the rest.
Step 6
Briefly blanch the corn
Bring water to a boil in the small pan, add the kernels, cover for 2 minutes, then pour into a fine sieve and drain thoroughly so no water enters the wok.
Step 7
Preheat the wok
Heat the wok over medium-high until a water drop evaporates quickly, add the cooking oil and half the butter, then reduce to medium so the butter does not burn.
Step 8
Fry the dried shrimp
Add shallots, garlic, spring-onion whites and drained shrimp, then stir-fry for about 2 minutes until fragrant while the garlic remains pale gold.
Step 9
Stir-fry the corn
Add the thoroughly drained corn, raise to medium-high and toss constantly for 3 to 4 minutes until dry on the surface with a few golden spots.
Step 10
Reduce the seasoning
Pour the fish-sauce mixture around the wok edge and toss quickly for 1 to 2 minutes until it coats the corn evenly and no free liquid remains.
Step 11
Finish with butter and onion
Turn the heat low, add the remaining butter and spring-onion greens, and toss for about 30 seconds until glossy; add chilli only if wanted.
Step 12
Portion while hot
Remove from the heat at once and spoon into four clean snack bowls, checking for shell fragments and pooled liquid before serving hot.
Common mistakes
- Failing to inspect and soak dried shrimp leaves hard shell fragments in the snack.
- Poorly drained blanched corn steams in the wok instead of developing toasted aroma.
- Adding butter over high heat from the start makes it scorch and taste bitter.
- Leaving free fish-sauce liquid in the wok makes the snack wet and unevenly salty.
Tips
Fresh corn gives the sweetest result. If using frozen kernels, thaw completely and pat dry, with thawing time additional. Dried shrimp varies in saltiness, so use the measured fish sauce first and taste one kernel before considering any extra salt.
