Bắp Xào Tôm (Vietnamese Sweetcorn Stir-Fry with Prawns)
Why this recipe works
- Fast wok cooking: The prawns and corn cook in minutes, making this a practical side dish for weeknight meals.
- Simple savoury depth: Garlic, spring onion and fish sauce give the sweet corn a fragrant, umami-rich finish without a long sauce.
- Juicy and tender: Sweetcorn stays plump and glossy while the prawns are cooked briefly so they remain tender.
Get the most out of this recipe
Authenticity notes
- Vietnamese snack-style cooking: Bắp xào is often enjoyed as a hot corn snack or casual side; this version uses prawns for a more substantial, seafood-led variation.
- Prawn variations: Some versions use dried shrimp for a deeper savoury flavour, while this recipe keeps the texture softer with whole prawns.
Ingredient notes
- Fresh or frozen corn: Fresh corn gives the juiciest bite, but frozen kernels work well if they are fully thawed and drained before stir-frying.
- Fish sauce seasoning: Fish sauce adds both salt and umami, so taste before adding any extra seasoning at the end.
- Prawn choice: Raw prawns give the best texture when cooked quickly; pre-cooked prawns should only be warmed through briefly with the corn.
Texture tips
- Keep prawns tender: Stop cooking as soon as the prawns are opaque and curled, as they will firm up quickly if left in the hot pan too long.
- Avoid excess moisture: Pat the prawns dry and drain the corn well so the ingredients stir-fry rather than steam.
Make-ahead tips
- Prep ahead: Slice the garlic and spring onion, dry the prawns and have the corn ready before heating the wok; the cooking stage moves quickly.
- Best served fresh: The stir-fry is at its best straight from the pan, when the corn is hot and the prawns are just cooked.
- Reheat gently: Reheat leftovers quickly in a hot wok or frying pan with a small splash of water, just until piping hot.
Equipment you'll need
Ingredients
Instructions
- Finely slice the garlic. Trim the spring onion, then slice the white and green parts, keeping them separate.
- Pat the prawns dry, then season with the fine sea salt and white pepper. Keep them close to the hob so they can be cooked quickly.
- Heat the vegetable oil in a wok (or large frying pan) over medium-high heat until shimmering. Add the garlic and the white parts of the spring onion, and stir-fry for 20 to 30 seconds until fragrant but not browned.
- Add the prawns and stir-fry for 1 to 2 minutes, turning often, until they are just turning pink. Do not overcook at this stage as they will cook a little more with the corn.
- Tip in the sweet corn kernels and stir-fry for 3 to 4 minutes until the corn is hot and glossy and the prawns are opaque throughout. Splash in the fish sauce and toss for 30 seconds so it coats everything evenly.
- Stir through the green parts of the spring onion for 10 to 15 seconds, then take off the heat. Serve straight away, hot, as a side dish.
Recipe notes
Tips
- Keep the heat fairly high and stir constantly so the corn stays sweet and the garlic does not catch.
- If your prawns are raw, cook just until opaque and curled; if they are pre-cooked, add them with the corn and warm through briefly to avoid toughness.
Substitutions
- Replace vegetable oil with canola oil for a similarly neutral flavour.
- Replace white pepper with black pepper for a slightly sharper heat.
Storage
- Refrigerate up to 2 days
- Cool quickly, then refrigerate in a sealed container. Reheat in a hot wok or frying pan with a small splash of water just until piping hot; avoid prolonged cooking to keep the prawns tender.
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Recipe overview
- Servings: 3 servings
- Total time: 20min (18min active)
- Difficulty: Easy
- Cuisine: Vietnamese
-
Allergens:
Crustaceans Fish
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